Tigernut Chocolate Chip Cookies
These tigernut flour chocolate chip cookies are the perfect nut-free and grain-free alternative cookie! They're easily made AIP friendly.
Ingredients
- 1 cup tigernut flour
- ¼ cup tapioca starch
- 1 tbsp gelatin the gelatin goes in dry, not hydated with liquid
- ⅛ tsp baking soda
- ½ tsp vanilla extract
- ¼ cup maple syrup
- ⅓ cup coconut oil softened
- 3 tbsp dairy free chocolate chips sub this for AIP
- ⅛ tsp salt
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Combine the tigernut flour, tapioca starch, baking soda, and gelatin in a large bowl, whisking well.
- Pour the vanilla extract, maple syrup, and coconut oil into the batter. Stir well to combine. Fold in the chocolate chips and salt until fully incorporated.
- Form the batter into cookies about 1-1.5 inches in diameter and evenly space on the baking sheet. Gently press them down with the palm of your hand. You'll have 7-8 cookies
- Bake in the preheated oven for 8-10 minutes. Remove from the oven and allow to cool (preferably on a cooling rack) for at least 20-25 minutes... these cookies will break if they don't cool!
- Store in the fridge or enjoy immediately.
Notes
Tigernut flour has the tendency to clump up. Make sure you sift the flour ahead of time to ensure it has no clumps.
Don't skip the cooling time! Egg-free cookies are fragile and will need time to sit.
Nutrition
Serving: 1cookie | Calories: 231kcal | Carbohydrates: 17.5g | Protein: 3.5g | Fat: 15.6g | Fiber: 1.1g