- 1 cup tigernut flour
- 1/4 cup tapioca starch
- 2 tbsp Vital Proteins collagen (or one scoop)
- 1 tbsp Vital proteins gelatin (see notes on substitutions inquires)
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup maple syrup
- 2 tbsp coconut oil
- 3 tbsp pumpkin puree
- 1/4 cup dairy free chocolate chips (sub carob chip recipe here for AIP)
- Preheat the oven to 375 F and line a baking sheet with parchment paper
- Use a large mixing bowl to combine all of the dry ingredients (reserving the chocolate chips) and stir to combine.
- Mix in the maple syrup, coconut oil, and pumpkin puree and mix well until all of the ingredients are well combined into a smooth cookie dough. Fold in the chocolate chips and mix.
- Form the cookie dough into 8-9 cookies and evenly space them on the baking sheet.
- Bake in the oven for 10 minutes. Remove from the oven and carefully place on a cooling rack to cool.
- Serve warm, or store in the fridge for 1-2 days (if you can keep them that long!) and enjoy!
Both the collagen and gelatin are important for the overall structure of these cookies. They have different qualities and I wouldn’t try to swap one for the other.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Category: Dessert
- Method: oven
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 183
- Fat: 7.7g
- Carbohydrates: 14.9g
- Fiber: 1.3g
- Protein: 5.3g