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.

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Prep Time 20

Cook Time 45

Servings: 8

Calories: 95

Ingredients Method Nutrition Notes

Ingredients

2/3 cup sweet tapioca starch (polvilho doce) 80 g | 2.8 oz
1/3 cup + 1 tbsp nobis sweet potato flour 50 g | 1.8 oz
1 large egg ~50 g | 1.8 oz
1 tbsp coconut oil 15 g | 0.5 oz
1 tbsp granulated sugar 12 g | 0.4 oz
1/2 tsp vanilla extract optional (2 g | 0.07 oz)
1 to 3 tbsp water added gradually as needed (15–45 g | 0.5–1.6 oz)

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

Serving: 20gCalories: 95kcalCarbohydrates: 17gProtein: 1gFat: 2.5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 25mgSodium: 20mgPotassium: 50mgFiber: 1gSugar: 1.5g

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.

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Gluten Free Sweet Potato & Tapioca Crunch Cookies