Low Iodine Cassava Flour Sugar Cookies

Total time1 hr 2 min

Prep time20 min

Cook time12 min

4.5

(8)

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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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