Gluten Free Sweet Potato & Tapioca Crunch Cookies
Light, crispy mini cookies made with sweet potato flour and sweet tapioca starch (polvilho doce). Naturally gluten-free with a delicate crunch and a simple ingredient list.
Ingredients
Method
Instructions
- In a bowl, mix the egg, coconut oil, sugar, and vanilla.
- Add the sweet potato flour and tapioca starch.
- Gradually add water, mixing until a dough forms that is firm, smooth, and non-sticky
Shaping
- Roll into small balls
- Lightly flatten (do not make them thick)
- The thinner the cookie, the crispier the result
- Use a fork to gently press each cookie, creating a ridged pattern.
Baking
- Preheat oven to 350°F (180°C) and bake for 15 minutes
- Reduce temperature to 320°F (160°C) and bake for an additional 15-30 minutes
Nutrition
Notes
The amount of water may vary depending on the size of the egg. Add it slowly until the dough reaches the right consistency. The dough should be slightly firm; this is what gives the cookies their dry, crisp texture.
