Tigernut Chocolate Chip Cookies
Recipe GLPR0833564e685ca7
These naturally dairy-free cookies combine nutty almond and tigernut flours with dark chocolate chips and a hint of maple sweetness. Chilled dough forms tender, golden cookies with a delightful texture. Perfect for a wholesome treat that satisfies chocolate cravings without refined grains.
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Ingredients
1 cup almond flour
½ cup tigernut flour
¼ cup brown rice flour
1 teaspoon baking powder
½ teaspoon sea salt
½ cup dark chocolate chips
2 tablespoons coarsely chopped tigernuts
3 tablespoons coconut oil, melted
2 tablespoons maple syrup
1 teaspoon vanilla extract
Directions
In a large mixing bowl, whisk together the almond flour, tigernut flour, brown rice flour, baking powder, sea salt, chocolate chips, and coarsely chopped tigernuts. Set the dry mixture aside.
In a small bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until well combined and smooth.
Pour the wet ingredients into the large bowl with the dry mixture and stir until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper or lightly grease with coconut oil.
Remove the chilled dough from the refrigerator. Using about 1 tablespoon of dough per cookie, gently roll into small balls between your palms and place them on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 10 minutes, checking at the 5-minute mark. The cookies are done when they are lightly golden brown around the edges. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store cooled cookies in an airtight container. Cookie dough can be frozen for later use—simply thaw at room temperature before baking.
