Cookies can feel like a luxury with gluten intolerance. Add to the mix, no processed sugar and dairy, and they go fast in my house. I still have tigernut flour to finish, so that makes up a good portion of these cookies. Really, any gluten-free flour can be used but expect different cookie consistencies if an alternative is used.
Chocolate Chip Walnut Cookies
A nice sweet treat snack: chocolate chip walnut cookies made with oat and tigernut flour base.
- 1 c. tigernut flour
- 1/2 c. oat flour (use rolled oats if making own flour)
- 1/4-1/2 c. walnut halves
- 3 T. chocolate chips (I used Pashca Organic 85% Cacao Chocolate Chips)
- 1 egg (vegan substitute: 1 T. ground flax seed + 3 T. water)
- 2 T. maple syrup
- 1 T. coconut oil
- 1/2 t. gluten-free baking soda
- slosh gluten-free vanilla extract
- 2 dashes cinnamon powder (I use organic)
- If not already ground, grind a little over 1/2 c. worth of oats in food processor. I always add the tigernut flour inside the food processor canister with oats because of the measuring numbers on canister (I use a Vitamix).
- In a medium to large sized mixing bowl, add egg, maple syrup, cinnamon powder, coconut oil, baking soda, and vanilla extract. Stir well to combine all ingredients.
- Now add flour and incorporate ingredients well before folding in chocolate chips and walnuts.
- Preheat oven to 325°F.
- On an oiled (I use coconut oil) cookie sheet, shape cookies in 2″ diameters circles (spheres) without too much thickness. Doesn’t need to be thin either though.
- My oven clocks 5-7 minutes as how long these take to cook. Yours may differ. Color of cookies will lighten a little and hardened shape will form when ready. Can check bottoms too, ensuring a light brown color has formed.