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 CookiesCourse: DessertCuisine: AmericanDifficulty: Easy
1 cup Tapioca flour
5 Tbsp. Butter
1/8 – 1/4 cup of Maple Syrup ( it depends on your preference)
- 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.
- 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!