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–+ servings
Iana Cavalcante

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.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
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
  1. In a bowl, mix the egg, coconut oil, sugar, and vanilla.
  2. Add the sweet potato flour and tapioca starch.
  3. Gradually add water, mixing until a dough forms that is firm, smooth, and non-sticky
Shaping
  1. Roll into small balls
  2. Lightly flatten (do not make them thick)
  3. The thinner the cookie, the crispier the result
  4. Use a fork to gently press each cookie, creating a ridged pattern.
Baking
  1. Preheat oven to 350°F (180°C) and bake for 15 minutes
  2. 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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