Chewy Tigernut Spice Cookies
This recipe delicious recipe for chewy tigernut spice cookies uses an alternative baking flour from the Tigernut—it’s grain-free and nut-free, making it the perfect flour to use in gluten-free, paleo, and AIP treats. Tigernut flour is made from small tubers that are high in resistant starch—a type of prebiotic fiber that feeds the beneficial bacteria in your. It has a richness unlike any other “gluten-free” flour. It is naturally low carb and even Keto compliant. Tigernut flour is becoming easier and easier to find – you can even get it on amazon!
Mixed with the anti-inflammatory/digestive herbs cinnamon and ginger, these cookies make a yummy treat.
Ingredients:
- 8 pitted medjool dates (about ½ cup packed)
- ¼ cup virgin coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup tigernut flour (packed)
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions:
Preheat oven to 350 degrees F. Line a cookie sheet with unbleached parchment paper.
Place the dates, oil, egg, and vanilla into a food processor fitted with the standard “s” blade; process until the mixture is very smooth and pureed. Then add the remaining ingredients and process again to combine.
Drop cookie dough by the heaping tablespoon full onto the cookie sheet. You should have 10 to 12 cookies. Using wet hands, gently flatten each one.
Bake for about 10 minutes. Let cool for 5 to 10 minutes on the cookie sheet placing onto a plate to cool.
Yield:
10 to 12 cookies