Here’s a step-by-step recipe for making cassava starch cookies! These cookies are light, slightly crisp, and perfect as a gluten-free treat.

Ingredients

Dry Ingredients:

• 1 ½ cups cassava starch
• ½ cup granulated sugar
• ½ tsp baking powder
• ¼ tsp salt

Wet Ingredients:

• ½ cup unsalted butter (softened) or coconut oil
• 1 large egg (or flax egg for vegan)
• 1 tsp vanilla extract
• 1 tbsp milk (dairy or non-dairy)

Optional Add-ins:

• ½ cup chocolate chips, chopped nuts, or dried fruit
• Sprinkles for decoration

Instructions

1. Preheat Oven:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix Dry Ingredients:

In a medium bowl, whisk together cassava starch, sugar, baking powder, and salt.

3. Cream Butter:

In a large bowl, beat the softened butter until creamy. Add the egg and vanilla extract, and mix until well combined.

4. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture. Stir gently until a soft dough forms. If the dough feels too dry, add 1-2 tablespoons of milk to help it come together.

5. Add Optional Mix-ins:

Fold in chocolate chips, nuts, or any desired add-ins.

6. Shape the Cookies:

• Scoop out about 1 tablespoon of dough and roll it into a ball.
• Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between them.
• Flatten each ball slightly with the back of a spoon or your fingers.

7. Bake:

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

8. Cool Completely:

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Success:

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Make Ahead: You can freeze the dough balls and bake them directly from frozen; just add 1-2 extra minutes to the baking time.
• Flavor Boost: Add a pinch of cinnamon, nutmeg, or citrus zest to the dough for extra flavor.