Salted Tahini Tigernut Cookies (GF, Paleo, AIP)
COOKIES… you love them or hate them.
I have a love and hate relationship with cookies but have always hated how I felt after eating them. That sugar rush and crash...
Thus, I used Tigernut flour which a small root vegetable flour. It’s anti inflammatory and perfect for those autoimmune and sensitive tummies too! They're grain-free, gluten-free, nut-free, and can be vegan too. No inflammatory flare ups after eating this, no sugar crashes.
Just pure indulgence goodness in one bite. Thus, let this recipe change yo’ life for the better:
1 egg (or flax-egg - mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken)
1 1/2 C Tigernut Flour
1 C Tahini (sesame seed paste)
1/2 C Maple Sugar
1 tsp baking soda
1 cup of Enjoy Life dairy free mini chocolate chips or carob chips if autoimmune
1 scoop of collagen peptides (optional for vegetarians or vegans)
Maldon Sea Salt Flakes to top
Line parchment paper on a cookie sheet.
In a medium sized bowl, mix together the tiger nut flour, tahini, maple syrup, collagen peptides (again, optional), and chocolate chips.
Once everything is mixed thoroughly, place this in the refrigerator for 30 minutes. DO NOT SKIP.
Preheat the oven to 350 degrees F.
Remove bowl after the 30 minutes are up, add in the egg and baking soda. Mix well.
Using a cookie scoop or rounded spoon, scoop dough and form cookies on the lined parchment paper cookie sheet.
Bake for 11 minutes. Remove from the oven and sprinkle light with the maldon sea salt flakes.
Let it cool before eating.