Ingredients
Scale
- 1 cup tigernut flour
- 1/4 cup tapioca starch
- 1 tbsp gelatin
- 1/8 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp ginger
- 1/4 tsp cardamom
- 1/8 tsp ground cloves
- 1 1/2 tsp cinnamon, divided
- 1/4 cup maple syrup
- 1/3 cup coconut oil, softened
- 1/2 tsp vanilla extract
- 2 tbsp coconut sugar
Instructions
- Preheat the oven to 375 F and line a baking sheet with lightly greased parchment paper.
- Combine the tigernut flour, tapioca starch, baking soda, gelatin, cream of tartar, ginger, cardamom, ground cloves, and 1/2 tsp of cinnamon.
- Pour the maple syrup, coconut oil, and vanilla extract into the batter. Stir well to combine.
- Using a small bowl or plate, combine the 1 tsp of cinnamon and the coconut sugar. Set aside.
- Roll the dough into 8 small balls. Roll each ball in the cinnamon-sugar mixture until lightly coated. Add the dough balls to the baking sheet and use your hand to lightly press down. Evenly space on the baking sheet.
- Bake in the preheated oven for 12-14 minutes. Remove from the oven and carefully transfer to a cooling rack.
- Allow to cool before enjoying, and store the remainder in the fridge.
Notes
All nutrition facts are estimated and will vary.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baked
Nutrition
- Serving Size: 1 cookie
- Calories: 172
- Fat: 12.5g
- Carbohydrates: 20g
- Fiber: 5.3g
- Protein: 1.8g
Keywords: chai snickerdoodles