Tigernut Flour Chocolate Chip Cookies

PALEO     |     Gluten Free     |     Dairy Free     |     Nut Free     |     Refined Sugar Free

These are paleo, gluten free, dairy free, nut free and refined sugar free and super easy to make! 

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Ellie – After experimenting with many chocolate chip cookie recipes and using different flours, I came to the conclusion that tiger nut flour was a good alternative for soft and cakey chocolate chip cookies. Almond flour and nut flours allow for a more dense cookie but can also come out very chewy depending on the quantity of oil and/or liquid that goes into the recipe. Cassava flour comes out incredibly cakey and works better for muffins, biscuits, and cakes. Tigernut flour can also be relatively cakey, but the recipe I came up with came out chewy and delicious.

Even though these are chocolate chip cookies, they are low glycemic and have a combination of good fats, proteins, and carbohydrates to create long lasting energy! (Sometimes I even eat these for breakfast)

I only used chocolate chips in the recipe but feel free to create other variations by adding things like raisins and chopped walnuts.

Ingredients:

1 cup Tigernut flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp flaky salt (if don’t have flaky salt use sea salt)

1 tsp xanthum gum

1/4 cup honey* (can use coconut sugar, date sugar, or maple syrup as well)

1/3 cup of coconut oil (melted)**

1/8 cup of water

1 egg

3/4 cup of chocolate chips or chunks (I used lily’s stevia sweetened chocolate chips)

https://thrivemarket.com/root-catalog/default-category/stevia-sweetened-baking-chips-dark-chocolate.html?utm_source=google&utm_medium=cpc&utm_campaign=Desktop-Products&utm_content=16977544472&utm_term=lily’s%20chocolate%20chips&device=c&opti=pla&gclid=CNvFuNunu9QCFR1WDQodRL8Ksw

*I used less honey (around 2 tbsp and 4 drops of vanilla stevia for a less sweet version)

**I like combine oils so I used equal portions of grape seed oil, avocado oil, and olive oil)

Instructions:

  1. Pre-heat oven to 365˚F (this allows for caramelization)
  2. Combine the dry ingredients (tigernut flour, baking powder, baking soda, salt, and xanthum gum) and whisk until fully mixed
  3. In a separate bowl combine wet ingredients (honey, oil, egg, and water) and whisk until fully incorporated
  4. Pour the wet ingredients into the dry ingredients and mix until a batter forms (should be in between a dough and batter)
  5. Add the chocolate chips last
  6. Spoon the mixture onto a baking sheet and form into cookie shape
  7. Bake at 365˚ for 13-15 minutes
  8. Let cool and enjoy!

Enjoy with a scoop of vanilla ice cream

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