Low Fiber 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
Ingredient noteLow residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.
- 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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