Instructions

1. Preheat the oven to 350 F (175 C). Line a baking tray with parchment paper or a silicone mat and set aside.
2. In a large bowl, combine the cassava flour, tapioca flour, 1 teaspoon (2 g) of cinnamon powder, cream of tartar, baking soda and salt.
3. Add the melted coconut oil, date syrup and vanilla extract to the bowl and mix well to combine.
4. In a separate small bowl, combine the remaining 1 teaspoon (2 g) of cinnamon powder with the coconut sugar.
5. 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.
6. 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.
7. 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.
8. Store leftovers in a sealed container for 2 to 3 days.