Snickerdoodle Cookies (Gluten-Free)

By Lydia Wallie, Nutrition Director

Prep Time: 5-10 minutes

Bake Time: 8 minutes

Ingredients (all measurements approximate)

• 1/2 cup Melted Butter (1 stick)

• 1/2 cup Honey

• 1 Egg

• 1 tsp Vanilla Extract

• 2 cups Cassava Flour

• 1/4 tsp Baking Soda

• 1/2 tsp Baking Powder

• 2 tsp Cinnamon

Directions

1. Pre-heat the oven to 375 degrees and place a parchment paper sheet on a baking pan.

2. Wet ingredients: In a medium/large bowl, mix the melted butter and honey. Then whisk in the egg and vanilla (NOTE: wait until the melted butter is cool enough to whisk in the egg without the egg cooking).
   

3. Dry ingredients: In a separate bowl, mix the cassava flour, baking soda, and baking powder.

4. Add dry ingredients to wet ingredients and mix until smooth. This should create cookie dough that can be rolled into 1 inch balls. If it’s too sticky, add more flour, and if it’s too dry, add a little melted butter.

5. Roll into 1 inch balls and place in a bowl or container with cinnamon. Shake around the container until the cookies are lightly coated in cinnamon.

6. Add cookies to the baking sheet and bake at 375 degrees for around 8 minutes.