| Cook Time | 12 minutes |
| Servings |
cookies
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Ingredients
- 1 1/2 cup cassava flour can sub organic all purpose
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tbsp ground ginger
- 1/2 cup salted butter softened
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup coconut sugar
- 3 tbps maple syrup
Ingredients
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Instructions
- Preheat oven to 350F
- In a bowl, cream together the butter and coconut sugar
- Add in the egg, vanilla and maple syrup and mix
- In another bowl, mix together the flour, baking soda, cream of tartar, cinnamon and ground ginger
- Add to the wet mixture and stir until fully combined
- Refrigerate for 30 minutes
- Make cinnamon sugar topping: 1/4 cup org cane sugar + 1 tsp cinnamon and add to a ziplock
- Scoop and tightly roll dough into balls
- Shake balls in ziplock or roll in cinnamon sugar topping
- Add to parchment paper lined baking sheet and flatten with palm
- Sprinkle more cinnamon sugar on top
- Bake for 12 min
- Allow cookies to cool and enjoy!