1 & 1/2 cups cassava flour (plus more for dusting)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2/3 cup non-hydrogenated palm shortening or coconut oil
1/2 cup pure maple syrup
1 tablespoon vanilla extract or flavoring
1. Preheat the oven to 350˚ (F).
2. Beat the shortening, maple syrup and vanilla in a mixer.
3. In a separate bowl, combine the cassava flour, sea salt, and baking soda.
4. Add the dry ingredients to the wet ingredients and beat until combined.
5. Sprinkle a sheet of parchment paper with cassava flour and place the dough on the parchment paper.
6. Place the dough in the freezer for a little bit to firm up so that it’s easier to roll out.
7. Once the dough is not so sticky, remove it from the freezer and sprinkle more cassava flour over the dough.
8. Place another sheet of parchment paper over the dough and roll out the dough to a desired thickness.
9. Use cookie cutters to cut out the desired shapes.
10. Bake the cookies for 10-12 minutes or until the cookies are slightly golden and a little firmer.
11. Once the cookies are done, remove them from the oven and let them cool for a couple minutes. Then, place them on a cooling rack to finish cooling.
12. Once the cookies are cooled, frost them or just eat them plain!