For the cookies
- 3/4 cup tigernut flour
- 1/4 cup arrowroot starch
- 2 tbsp cocoa powder (sub carob powder for AIP)
- 1 tbsp gelatin
- 1/8 tsp baking soda
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 tsp peppermint extract (sub 1 drop of food grade peppermint oil for AIP)
For the coating
For the cookies
- Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased with coconut oil.
- Combine the dry ingredients in a mixing bowl and mix well.
- Fold in the wet ingredients and mix very well until fully incorporated and dough forms.
- Take a small handful of dough at a time and slightly flatten it onto the parchment. Use a 2.5″-3″ round cookie cutter to cut the cookies, using your fingers to pull away any excess dough from the sides. Repeat with all of the dough.
- Bake in the preheated oven for 11-12 minutes. Very carefully transfer the parchment paper to a cooling rack. These cookies need time to set or they will break. Allow to cool and set before coating.
For the chocolate coating
- Bring a pot of water to a low boil and place a metal bowl over the top of the pot. Add the ingredients for the coating to the pot and stir until fully melted and incorporated. Carefully set the bowl to the side.
- Use a fork to dip one cookie at a time into the chocolate and evenly coat, allowing excess chocolate to drip off. Set aside on a cooling rack or parchment paper to harden in the fridge for 30 minutes or in the freezer for about 15 minutes.
- Optional- After the first coating of chocolate has hardened, use any remaining chocolate to drizzle over the tops of the cookies. Chill again to harden before enjoying.
All nutrition facts are estimations and will vary.
- Category: Treats
- Method: Baked
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 262
- Fat: 16.9g
- Carbohydrates: 24.8g
- Fiber: 5.4g
- Protein: 4.1g