So, what the heck are tigernuts you may be asking? I discovered them shortly after beginning the Paleo diet. I became more intrigued by them since I have a strong sensitivity to nuts. Right now I’m not consuming any nuts. Tigernuts, contrary to their name, are not nuts! Silly, right?
Tigernuts are actually small, root vegetables or tubers. They are very healthy. They may be consumed raw, soaked, in flour or more. They are high in fiber, iron, and more. They also contain prebiotic fiber, which helps gut health. They’ve been called a superfood by many. I usually buy the flour on Amazon. Here’s a link https://amzn.to/2HN4Pqs. Vitacost.com also carries the flour. I always shop around for the best price. I make tigernut milk, since I currently can’t do dairy, coconut or any nut milks. My recipe for cacao (chocolate) tigernut milk will be coming soon! It’s delicious.
So, this recipe is free of nuts, grains, gluten, dairy, coconut and sugar. I can’t do natural sweeteners including maple syrup, honey, or even coconut sugar. So, I use Lakanto as a sweetener. You can read more about it in this link https://www.lakanto.com/pages/aboutlakanto. I buy Lakanto on Amazon here. I’ve also now seen small bags being sold in Sprouts Farmers Market too. I make this recipe a lot. It is easy, fast, and super tasty. I typically make mine egg free. The recipe will have more details.
This was a healthier cookie or treat for me to consume during my pregnancy. It didn’t seem to raise my blood sugar since the cookie has carbs, protein, and a sweetener that doesn’t have sugar. I developed gestational diabetes, so I had to consider everything I was eating, especially at night. I typically consumed these about 1-2 hours before bed. I didn’t see a spike the next morning in my levels. For me these were diabetic friendly (but I’m no doctor). Everyone’s body reacts differently to foods.
These are soft batch cookies. They can fall apart easily, especially using water instead of egg. I like them slightly brown, but play with them to cook slightly longer if you prefer a harder cookie.
I hope you give these a try and enjoy them as much as I do! My daughter loves them too!!! I plan to make a cookie cake out of these one day. My mom gave me that idea. She tried them and really liked them too!! My mom has no allergy restrictions either, so I take it as a compliment if she enjoys them. I need to work on an icing. For the cookie cake, I would use an egg to make sure they are a little less delicate and stay together a little better.
- 2 and ½ Tablespoons Pascha 100% Cacao Unsweetened Dark Chocolate Chips
- ½ cup Organic Once Again Sunflower Seed Butter unsweetened and salt free
- ¾ cup Organic Gemini Tigernut Flour
- 1 pasture raised egg OR substitute 2 and ½ Tablespoons of room temperature filtered water instead of egg (don't use both)
- ¼ teaspoon Himalayan pink salt
- 1 teaspoon Singing Dog Vanilla flavoring or other gluten free vanilla extract or flavoring
- ¼ Cup Lakanto Monkfruit Sweetener Classic
- Preheat oven to 350 Bake.
- Combine all ingredients in a bowl.
- If you choose to use water instead of egg, they are a little more crumbly and delicate to make and eat when ready. I've sometimes refrigerated the dough for 15-20 minutes prior to forming the cookies. It can help some, especially if egg isn't used. I wouldn't say refrigeration is a must though. I'm usually too impatient to wait. I'm ready to make and eat the cookies!
- Roll each one into a ball then flatten each one on a cookie sheet using your hand, a spatula, or fork.
- Make approximately 9 cookies.
- Place cookies on a baking sheet lined with unbleached parchment paper.
- Cook for approximately 10 to 12 minutes until slightly brown on the bottom.
- These are soft batch cookies.
- Enjoy right out of the oven. I freeze the extras in glass Tupperware and reheat in the oven at anytime.
- Yummy!!
