Brazil Nut Free Cassava Flour Sugar Cookies
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Learn more →Ingredients
18 servings
For the gelatin egg
- 1 tbsp unflavored gelatin powder
- 3 tbsp cold water
For the dough
- 2 cups cassava flour
- 2 tbsp arrowroot starch
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- ½ cup coconut oil, melted and cooled
- ⅓ cup maple syrup
- 1 tsp vanilla powder
- 1 tsp apple cider vinegar
Instructions
- 1
Make the gelatin egg: sprinkle the gelatin over the cold water in a small bowl and let it bloom for 2 minutes, then set the bowl over a small saucepan of barely simmering water and stir until the gelatin is fully dissolved and the mixture is smooth and slightly syrupy, about 1 minute. Remove from heat and let cool for 5 minutes — it should be warm but not hot.
- 2
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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