Be amazed by this roller coaster cookie, a simple, practical and irresistibly delicious recipe!
With a light and crunchy texture, this delicacy is perfect for an afternoon snack, breakfast or even to serve as an appetizer at meetings.
Made with tapioca flour and cheese, it forms incredible waves that resemble a mini roller coaster when baking. 😍
📋 Recipe Information
| Feature | Detail |
|---|---|
| ⏱️ Preparation Time | 30 minutes (15 min. preparation + 15 min. oven) |
| 🍽️ Income | Approximately 20 cookies |
| 😋 Difficulty Level | Easy |
| ❌ Gluten free | Yes |
| 🥛 Lactose free | Optional (with substitutions) |
| 🍞 Does it contain yeast? | No |
📝 Rollercoaster Cookie Ingredients
🥄 2 cups (300g) sweet cassava starch (you can use sour cassava starch for a different texture)
🧂 Salt to taste
🥛 1/2 cup (125ml) milk (whole or vegetable)
🫒 1/2 cup (125ml) olive oil (or sunflower, corn or liquid coconut oil)
🧀 Grated parmesan or mozzarella cheese to sprinkle on top of the dough
💡 Important tip:
The dough should be liquid and light, almost like pancake batter. If it's too thick, add a little more milk until you reach the ideal texture. This detail is the secret to forming the roller coaster cookie ripples!
🧾 Nutritional Table (per unit)
👩🍳 Preparation Method
- Preheat the oven at 210 °C for 15 minutes.
- In a bowl, beat the eggs with the salt until well incorporated.
- Add the milk and the oil, mixing well.
- Add the tapioca starch little by little, mixing until a dough forms liquid (it shouldn't be thick!).
- Tip: If it's thick, add a little more milk until it reaches the correct consistency.
- Grease a baking tin 20x30cm with olive oil.
- Pour the batter using circular or zigzag movements to form waves.
- Sprinkle with grated cheese on top.
- Bake for 15 to 20 minutes, or until they are golden and crispy on the outside.
🔄 Alternative Versions
| Version | Substitutions |
|---|---|
| Lactose free | Use plant-based milk and vegan cheese |
| No eggs | Replace each egg with 1 tablespoon of hydrated flaxseed |
| Lighter | Use extra virgin olive oil |
| No cheese | Try it with nutritional yeast |
⚠️ Common Mistakes
- Very thick dough: prevents the formation of ripples.
- Cold oven: does not allow for adequate growth.
- Ungreased pan: it can stick and mess up the texture.
- Tapioca starch exchanged: sweet and sour have different behaviors, choose according to the desired result.
🧊 Storage
- Refrigerator: up to 3 days in a tightly sealed jar.
- Freezing: not recommended after baking, but the dough can be frozen for up to 1 month.
- Reheat: in the oven for 5 minutes to recover the crispiness.
📜 Recipe History
The rollercoaster cookie got its name from the fun shape the dough forms when it bakes: ripples, peaks and curves that resemble a rollercoaster!
A modern and practical version of traditional cheese bread, this recipe went viral on social media for its practicality and charming appearance.
Ideal for those looking for an option Gluten-free and with simple ingredients. 💫
💌
Did you like this recipe? 🌟 Then share it with your friends and family!
Mark @foodreeducation on Instagram and post your cookie coaster with the hashtag #BiscoitoSaudável. We'd love to see your version! 💚
FAQ – Rollercoaster Cookie
What is the Rollercoaster Cookie?
The Roller Coaster Cookie is a delicious and healthy recipe, made with simple and nutritious ingredients. It has a crunchy texture on the outside and soft on the inside, making it perfect for those looking for a tasty and light snack.
Can I replace the sweet cassava starch with another type of flour?
Yes! Sweet cassava starch can be replaced with other gluten-free flours, such as rice flour or potato starch, but the result may vary slightly in texture.
Is the Roller Coaster Cookie suitable for people with gluten intolerance?
Yes! Since the recipe uses sweet cassava starch and other naturally gluten-free ingredients, it is an excellent option for those who are gluten intolerant.
How many calories are in each cookie?
Each cookie has approximately 50 calories, making it a light and tasty option for a healthy snack.
Can I use another type of oil instead of olive oil?
Yes, you can substitute olive oil for coconut oil or vegetable oil, but olive oil gives a milder, healthier flavor.
Can cookies be frozen?
Yes, cookies can be frozen for up to 1 month. To defrost them, simply leave them at room temperature or heat them in the oven for a few minutes.
How long does the cookie last after baking?
Cookies should be consumed within 3 days if stored in a tightly sealed container. To prolong their crunchiness, store them in an airtight container.
Can I add seasonings to the recipe?
Yes, you can add spices such as black pepper, oregano or rosemary to give a special touch to the flavor of the cookie.
Is it possible to replace the cheese with another option?
Yes, you can replace the cheese with vegan alternatives or even seasoned tofu for a dairy-free version.
Can I prepare the dough in advance?
Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours before baking the cookies.
Can I add chocolate to the recipe?
Yes, you can add chocolate chips or even cocoa powder to the recipe for an extra boost of flavor.
Can I use brown sugar instead of refined sugar?
Yes, brown sugar can be used as a substitute for refined sugar, giving the cookie a more caramelized flavor.
What can I do if the dough is too liquid?
If the dough is too liquid, you can add a little more sweet cassava flour or gluten-free flour until you reach the desired consistency.
What to do if the dough is too dry?
If the dough is too dry, add a little more olive oil or a little water until it becomes more pliable.
Can I make bigger or smaller cookies?
Yes, you can adjust the size of the cookies as you prefer, remembering that the baking time may vary depending on the size.
Can I use another herb instead of rosemary?
Yes, you can use other herbs of your choice, such as basil or thyme, to give the recipe a different touch.
Can I make cookies crispier?
Yes, for crispier cookies, just leave them in the oven for longer, but without letting them burn.
Can I use oat flour instead of tapioca flour?
Oat flour can be used instead of tapioca flour, but the texture of the cookie will be different, softer and less crunchy.
Can I fill the cookies with any ingredient?
Yes, you can fill the cookies with cheese, guava paste or even a mixture of dried fruits.
What is the best way to bake cookies?
The best way to bake cookies is using a non-stick baking sheet to ensure they are crispy and don't stick.
EN_GB 
PT_BR 
EN 
PT 
ES