Loaded with delicious cinnamon flavor, these gluten-free and egg-free snickerdoodles will satisfy your cookie cravings but without any inflammatory ingredients.
- 1 cup (120 g) cassava flour
- 1/2 cup (60 g) tapioca flour
- 2 teaspoons (4 g) cinnamon powder, divided
- 1 teaspoon (3 g) cream of tartar
- 1/2 teaspoon (2 g) baking soda
- 1/4 teaspoon (1 g) salt
- 1/3 cup (80 ml) melted coconut oil
- 4 Tablespoons (60 ml) date syrup
- 1 teaspoon (5 ml) alcohol-free vanilla extract
- 1 Tablespoon (15 g) coconut sugar
- Preheat the oven to 350 F (175 C). Line a baking tray with parchment paper or a silicone mat and set aside.
- In a large bowl, combine the cassava flour, tapioca flour, 1 teaspoon (2 g) of cinnamon powder, cream of tartar, baking soda and salt.
- Add the melted coconut oil, date syrup and vanilla extract to the bowl and mix well to combine.
- In a separate small bowl, combine the remaining 1 teaspoon (2 g) of cinnamon powder with the coconut sugar.
- Scoop the dough into a heaping tablespoon and use your hands to roll into balls to make 8 cookies. Roll each dough ball in the cinnamon sugar mixture and place on the prepared baking tray with about 1-inch (2 ½ cm) between each dough ball. Use your hand to slightly flatten each dough ball.
- Place the baking tray in the oven and bake for 10 to 12 minutes until the cookies are cooked through and the edges are slightly golden.
- Remove the baking tray from the oven and allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.
- Store leftovers in a sealed container for 2 to 3 days.
All nutritional data are estimated and based on per serving amounts.
- Calories: 200
- Sugar: 9 g
- Fat: 9 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 1 g