Brown Butter Cassava Flour Snickerdoodles

Ingredients

• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup cassava flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• For the coating:
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, melt butter over medium heat. Cook for about 5 minutes, stirring constantly, until the butter turns light brown and has a nutty scent.
3. In a large bowl, whisk together brown butter, granulated sugar, light brown sugar, egg, and vanilla extract until combined.
4. In a separate bowl, whisk together cassava flour, baking powder, and ground cinnamon. Add dry ingredients to wet ingredients and stir until combined.
5. In a small bowl, combine granulated sugar and ground cinnamon for the coating.
6. Using a cookie scoop, scoop dough into balls. Roll each dough ball in the sugar mixture and place on the prepared baking sheet. Flatten each dough ball slightly with the palm of your hand.
7. Bake for 10-12 minutes. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Cassava flour is a great gluten-free alternative to regular flour.
• Brown butter adds a delicious nutty flavor to these cookies.
• These cookies can be stored in an airtight container for up to 5 days.