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.
- Sift together the tigernut flour, tapioca starch, baking soda, and gelatin.
- 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
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