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Cookies, Rolled Cookies  /  July 29, 2019

Tapioca Cookies

by Cake, Cookie, Pie Fest

These cookies are the result of a lot of experimenting. I have made many efforts over the years to create a healthier cookie recipe that tastes like a real treat. This recipe is definitely a treat, has a low carb count, and no toxic ingredients! What can be better than that?

Oh, and if you leave them in the oven a few minutes too long, they are hard to burn. I speak from experience! The general consensus in our house is that they taste best after they have fully cooled. Hope you enjoy them!

Tapioca Cookies
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Tapioca Cookies

Recipe by Cake, Cookie, Pie FestCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 cup Tapioca flour

  • 5 Tbsp. Butter

  • 1/8 – 1/4 cup of Maple Syrup ( it depends on your preference)

Directions

  • Thoroughly mix all ingredients in a bowl. I find it best to use a pastry dough cutter (what you use to cut butter in pie crust or biscuit dough).
  • Once all ingredients are mixed, roll heaping teaspoons of dough into balls and line up on a cookie sheet. I use a stoneware pan.
  • Bake at 350 degrees Fahrenheit for 12-20 minutes. Makes about 10-12 cookies depending on the size of the balls.

Notes

  • We have been making these cookies for over two years now and have found that there are sometimes variations depending on which family member is doing the cooking! 🙂 Too much butter will cause the cookie balls to flatten. Too much flour will make them drier and crumbly. Needless to say, all variations are delicious!!
  • This recipe can be easily doubled, tripled, etc. for bigger families or special occasions!

Related posts:

Pumpkin Cranberry Cupcakes
Raspberry Kefir Smoothie
Carob Cake
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Tags

  • Cookies
  • Corn-Free
  • Desserts
  • Gluten Free
  • Nut-Free
  • Soy Free
  • Sugar Free
  • Tapioca

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