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Brown Butter-Cassava Flour Snickerdoodles

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Brown Butter-Cassava Flour Snickerdoodles



Ingredients :

  • ½ cup salted butter
  • 1 ¼ cups cassava flour
  • ¼ cup almond flour
  • 1 teaspoon baking powder
  • 1 pinch sea salt
  • 2 tablespoons coconut sugar
  • 1 tablespoon cinnamon
  • ⅓ cup coconut sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • Methods :

  • Heat butter in a small saucepan over medium-high heat and stir until melted. Continue stirring gently until butter begins to darken in color and releases a slightly nutty smell, 2 to 3 minutes. Immediately remove from heat.
  • Pour butter into a heat-proof mixing bowl and place into the freezer to cool slightly, about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
  • Sift together cassava flour, almond flour, baking powder, and sea salt. Mix 2 tablespoons coconut sugar and cinnamon together in a separate bowl and set cinnamon sugar aside.
  • Remove butter from freezer. Add 1/3 cup sugar, eggs, and vanilla extract and beat until well combined using an electric mixer. Gradually add flour mixture and continue beating until just combined.
  • Scoop up little balls of dough with a medium cookie scoop and roll in cinnamon sugar. Place on the prepared baking sheet leaving ample room in between.
  • Bake in the preheated oven until lightly browned, 10 to 11 minutes. Allow to cool completely on the baking sheet before moving to a serving plate.
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