Tigernut Flour Walnut Chocolate Chip Cookie
I made these Tigernut flour walnut chocolate chip cookies for our ladies Christmas tea and got the best compliment, “I had no idea they were gluten free until I went back for another one and noticed your sign next to them.”
Have you ever worked with Tigernut flour before? I haven’t, but have been reading about some of the benefits: nut free (great for those with allergies as it’s actually a root vegetable and not a nut at all), high potassium so great for post workout, high in iron, and prebiotic flour among a few.
It’s already a bit on the starchy side with as much sugar as a small sweet potato in ¼ cup of flour. For this reason, I found that I needed MUCH less added sweetness. In fact, it seemed to take the sweetener and the extract and amplify the flavors! So good and such a good consistency. It also rises a bit, unlike coconut, almond flour and other grain-free flours. It’s also quite filling. I could eat 3x as many almond flour cookies as I could these. Very satisfying which makes them a bit safer to keep in the house! Grab some Tigernut flour and give this recipe a whirl and see what you think!
- 2 cups of Tigernut flour
- 1 egg
- ¼ tsp salt
- ¼ tsp baking soda
- ½ tsp almond extract
- 1/8 cup of Xyla brand Xylitol or Monkfruit
- T grass-fed butter
- 1/4 cup dark chocolate chips (we like Lily’s to keep the sugar down)
- 1/4 cup walnuts
Mix flour, salt and baking soda.
Blend butter, egg, extract, and xyilitol or Monkfruit until creamy.
Add in flour a little at a time. If it gets to a crumbly consistency, keep beating, it will get creamy again but be a bit dense.
Form into 24 balls and flatten with your palm.
Bake at 350 for 8-10 minutes.
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