Tigernut Flour Chocolate Chip Cookies
Delicious and easy to make soft and chewy tigernut flour chocolate chip cookies.
Servings: 15 cookies
Calories: 108kcal
Equipment
Ingredients
- 100 grams tigernut flour (no substitutions)
- 140 grams pumpkin purée (or mashed bananas)
- 4 Tablespoons extra virgin olive oil (or coconut oil)
- 2 Tablespoons coconut sugar (or muscovado sugar)
- 2 Tablespoons arrowroot (see notes below for substitutions)
- 1 Tablespoon cacao powder (use carob powder if you are on AIP)
- 1 teaspoon baking soda
- 1 Tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 Tablespoons dark chocolate chips (if you are on AIP, use carob chips or dried fruits)
Optional:
- Pinch of ground cloves
- Pinch of nutmeg (omit if you are on AIP)
Instructions
- Preheat oven to 360° F (180° C)
- In a small blender put the pumpkin puree, apple cider vinegar, vanilla extract and extra virgin olive oil. Blend until well combined.
- In a large bowl, combine the tigernut flour, arrowroot, coconut sugar, baking soda, cinnamon, 2 tablespoons of chocolate chips and optional cloves and nutmeg.
- Stir with a spoon.
- Add the wet ingredients to the dry.
- Mix until well combined.
- Line or lightly oil a baking sheet. Using a cookie scoop or Tablespoon measuring spoon, measure one Tablespoon of dough. Roll into a ball, then press it with the back of a spoon to flatten it. Repeat with remaining dough.
- Press the rest of the chocolate chips onto the top of the cookies.
- Bake the cookies for about 12-15 minutes. At first, the cookies will look very soft, but they will continue to set as they cool. Let them cool completely on the baking sheet. And voilà! Bon appétit!
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
Warning: I'm using a 250 ml cup and a 15 ml tablespoon.
Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
Nutrition
Calories: 108kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 0.04mg | Sodium: 82mg | Potassium: 52mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1453IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 1mg