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Paleo Snickerdoodle Cookies

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Ingredients Method

Ingredients
  

  • 1 1/4 cups cassava flour
  • 1/8 cup tapioca flour
  • 1 cups maple sugar + 1/8 cup for topping
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp pure vanilla extract
  • 1 egg
  • 3/4 cup unsalted grass-fed butter melted but cooled
  • 1.5 tsp. cinnamon for topping

Method
 

  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine the flours, 1 cup of the maple sugar, baking soda & salt.
  3. In a smaller bowl, combine the cooled melted butter, vanilla, and eggs.
  4. Mix the dry ingredients in with the liquid.
  5. In a smaller bowl, add the remaining maple sugar to the cinnamon and mix well.
  6. Using a small spoon, scoop some batter out into your hand and roll into a ball. Dip the cookie ball into the maple sugar/cinnamon mixture and roll around to cover. Place onto a unbleached parchment lined cookie sheet. Continue with the remaining cookie dough.
  7. Bake at 375 degrees for 10 minutes. Try to make them all the same size for best outcome.