gluten-free. vegan ability. dairy-free. soy-free.
I first came across tigernuts while shopping for healthy granola. Interestingly enough, it is not a nut. Tigernuts are a small root vegetable.
Months later, tigernuts were on sale at a local grocery store. It became apparent rather quickly previously eaten granola had been ground. And ground well. Tigernuts had to be soaked before eating (I don’t have teeth made of iron).
Last week, tigernut flour was on sale. Yay! Already ground and ready to go. Visions of cookies and bread products flitted across my mind.
Tigernut Chocolate Chip Cookies
Light, not dense chocolate chip cookies. Airy bites with a slight crunch from tigernut flour mixed with dark chocolate chips for a balanced flavor.
- 1 c. tigernut flour (I used Organic Gemini)
- 1/2 c. almond flour
- 1/2 t. baking soda
- 3 dashes cinnamon
- 2 heaping T. chocolate chips (I used Pascha 100% cacao unsweetened chocolate chips)
- 1 large egg (vegan substitute: 1 T. ground flax seeds + 3 T. water)
- 2 T. maple syrup
- 1 T. coconut oil
- In a large mixing bowl, combine all dry ingredients.
- Add egg, syrup, and oil. Mix well to combine. There will be more flour to start off with during the mixing process, but keep incorporating and kneading. Should make a nice cookie dough texture.
- Incorporate chocolate chips into dough mixture.
- On a piece of parchment paper, form dough into a log. Refrigerate for 20 minutes for easier handling. Does not have to be refrigerated though.
- Preheat oven to 350ºF. Cut log into slices forming cookies. Place on oiled cookie sheet (I used coconut oil). During baking, put any unused dough back into refrigerator.
- As a note, my oven is thirty years vintage. It only took five minutes for these cookies to bake. The aroma is quite apparent when ready and the bottom browns. Please use judgement for your cookies.
- Place on cooling rack once cooked and wait a few minutes before eating. Chips will be hot otherwise. Enjoy!