Brown Butter-Cassava Flour Snickerdoodles
These grain-free cassava flour cookies are made with coconut sugar, so they’re much healthier than the traditional version, slightly less sweet, and full of cinnamon-y goodness. Because cassava flour is more starchy, expect a bit drier cookie and be sure to let them cool completely on the cookie sheet.
INGRIDIENT
DIRECTION
Step: 1
Heat butter in a small saucepan over medium-high heat and stir until melted. Continue stirring gently until butter begins to darken in color and releases a slightly nutty smell, 2 to 3 minutes. Immediately remove from heat.
Step: 2
Pour butter into a heat-proof mixing bowl and place into the freezer to cool slightly, about 10 minutes.
Step: 3
Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
Step: 4
Sift together cassava flour, almond flour, baking powder, and sea salt. Mix 2 tablespoons coconut sugar and cinnamon together in a separate bowl and set cinnamon sugar aside.
Step: 5
Remove butter from freezer. Add 1/3 cup sugar, eggs, and vanilla extract and beat until well combined using an electric mixer. Gradually add flour mixture and continue beating until just combined.
Step: 6
Scoop up little balls of dough with a medium cookie scoop and roll in cinnamon sugar. Place on the prepared baking sheet leaving ample room in between.
Step: 7
Bake in the preheated oven until lightly browned, 10 to 11 minutes. Allow to cool completely on the baking sheet before moving to a serving plate.
NUTRITION FACT
Per Serving: 190 calories; protein 1.9g; carbohydrates 24.6g; fat 9.9g; cholesterol 51.3mg; sodium 138.9mg.
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