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.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 190 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 tablespoon cinnamon
• ½ cup salted butter
• 1 pinch sea salt
• ¼ cup almond flour
• 2 tablespoons coconut sugar
• ⅓ cup coconut sugar
• 1 ¼ cups cassava flour

Recipe Instructions

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.