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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.

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egg and cinnamon

cookie dough

Chocolate Chip Walnut Cookies

  • Servings: makes 15 medium sized cookies
  • Difficulty: easy enough
  • Print

A nice sweet treat snack: chocolate chip walnut cookies made with oat and tigernut flour base.

Ingredients

  • 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)

Directions

  1. 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).
  2. 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.
  3. Now add flour and incorporate ingredients well before folding in chocolate chips and walnuts.
  4. Preheat oven to 325°F.
  5. 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.
  6. 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.
  
credit: sefaring.com

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