CINNAMON SUGAR TEA COOKIES

Ingredients

• 2/3 Cup Cassava Flour,
• 1 1/3 Cup Rye Flour,
• 1 Egg,
• 1 Jar Liquid Stevia (2.7 oz.),
• 1 Tablespoon Cinnamon,
•  1/2 Teaspoon Baking Soda,
•  1 to 1.5 Tablespoon Apple Cider Vinegar or Vinegar (generally, only 1 tablespoon is needed),
• Cooking Spray needed to make crumbled, 
• Powdered Stevia and Powdered Cinnamon for topping,

Directions

1. Preheat oven to 350 degrees Fahrenheit.  Line two baking sheets with parchment paper or use ungreased cookie sheets.
2. Add the rye flour, cassava flour, and 1 tablespoon of cinnamon into a mixing bowl. Make a hollow opening into the dry mixture.
3. Beat together the egg, liquid stevia, ten sprays of cooking oil (it is very easy to fist spray the cooking spray before adding the other wet ingredients, and it is fun to make a mixture consisting of 2 different oils of cooking sprays).
4. Add Baking Powder and Apple Cider Vinegar into the hollow of the dry mixture to make fizz, before adding the beaten egg mixture.  Add enough cooking spray to make into a crumbled dry dough.
5. Take 1-hearty-tablespoon of dough and roll between your hands into 1-inch balls.  Place balls 2 inches apart on parchment paper or ungreased cookie sheets. Place on parchment lined baking sheets or ungreased cookie sheets.
6. Bake for 8 to 10 minutes and till firm.  While still warm roll twice into equal topping mixture of stevia sugar (of confectioners' sugar texture) and cinnamon, let cool, and roll again if desired. Makes 18 to 24 cookies.