I recently jumped onto the tigernut train and I don’t know if I will ever be able to get off. What are tigernuts you ask? Their name is confusing as they are actually a tuber/root vegetable and not a nut. Tigernuts are high in fiber, iron, potassium, and Vitamins E and C. They are also the number one source of resistant starch that eventually becomes fuel for your probiotic bacteria. Awesome. right? They are so delicious and versatile making a great snack, dairy free milk, and even baked goods. Baking on the AIP can be difficult but these will definitely satisfy your sweet tooth. That is why I am so ecstatic to share these cookies with you. They really taste like a legit cookie and I could gobble them all up in one sitting if I am not careful. With the carob glaze on top they were very reminiscent of a peanut butter chocolate cookie or simply a chocolate chip cookie taste, it must be from the tigernut flour but I am not complaining! I just know you are going to love them.
These cookies are perfect for a special occasion or no occasion at all. I prefer the latter. They come together very quickly and the dough is equally as tasty as the finished product. Let’s get on to the recipe!
Assemble your Ingredients:
- 2/3 cup tigernut flour
- 1/3 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 T coconut sugar
- 1/2 cup palm shortening
- 1/4 cup maple syrup
- 1 teaspoon vanilla bean powder
- 2 gelatin egg substitutes
- Ingredients for optional carob glaze, see below*
Preheat the oven to 350 degrees.
Combine the tigernut flour, coconut flour, baking soda, sea salt, and coconut sugar in a small bowl.
Combine the palm shortening, maple, syrup, and vanilla in a medium sized mixing bowl and mix with a hand-mixer until combined.
Slowly add the flour mixture to the wet ingredients and beat until combined.
Prepare the gelatin egg substitutes:
In a small mixing bowl, combine 2 tablespoons gelatin with 2 tablespoons cold water by whisking thoroughly.
Add 4 tablespoons boiling water to the small mixing bowl and whisk vigorously until the mixture becomes frothy.
Quickly mix the gelatin egg substitutes into the prepared cookie dough.
Drop by rounded tablespoon onto parchment lined baking sheet. Mine made 15 cookies.
Bake at 350 for 13 minutes or until golden brown along the edges.
Allow to cool for 10 minutes on baking sheet.
Transfer to wire rack to continue cooling.
Drizzle with carob mixture if desired for an extra decadent treat. So worth it! Follow the recipe for Carob Chunks found here* with a slight variation. After stirring in the carob powder, vanilla, and sea salt, drizzle the carob mixture over the cookies and let cool completely. With the remaining carob mixture, pour into an 8X8 or smaller baking dish and place in freezer. Let cool for 20 minutes and take out and cut into bite sized pieces. You now have little pieces of carob chunks for when a craving hits or to use as chunks in baking extravaganzas. Store the cookies in an airtight container in the refrigerator. If you want to really go outside the box, try storing a few in the freezer, you just might like what you try!