INGREDIENTS:

• 1 cup almond flour
• ½ cup tigernut flour
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 2 tablespoons tigernuts, coarsely chopped
• 2 tablespoons rice malt syrup
• ⅓ cup + 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ½ cup cacao nibs or dark chocolate chips

METHOD:

1. Preheat the oven to 180℃.
2. In a large mixing bowl, mix together the flours, baking poster and sea salt, then set aside.
3. In a small mixing bowl, combine melted coconut oil with the rice malt syrup, vanilla and stir until combined.
4. Add the wet ingredients into the dry.
5. Fold through the chopped tigernuts and cacao nibs or chocolate chips.
6. Take 1 tablespoon of dough and all into a ball then place on a lined baking sheet.
7. Repeat until all the dough has been formed into small cookies.
8. Bake for 10 minutes or until golden brown.
9. Allow to cool before enjoying.