Tigernuts are not actually nuts – deceptive little things. They are however, just as delicious, and their flour makes crumbly, delicious cookies that you won’t be able to leave alone. Consider this your warning, tiger.
- 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
- Preheat the oven to 180℃.
- In a large mixing bowl, mix together the flours, baking poster and sea salt, then set aside.
- In a small mixing bowl, combine melted coconut oil with the rice malt syrup, vanilla and stir until combined.
- Add the wet ingredients into the dry.
- Fold through the chopped tigernuts and cacao nibs or chocolate chips.
- Take 1 tablespoon of dough and all into a ball then place on a lined baking sheet.
- Repeat until all the dough has been formed into small cookies.
- Bake for 10 minutes or until golden brown.
- Allow to cool before enjoying.