Description
These tigernut flour chocolate chip cookies are slightly crisp on the outside with a chewy interior. They are paleo, vegan and nut free!
Ingredients
Scale
- 1 1/4 cup tigernut flour
(118g) - 2 Tbsp tapioca flour (14g)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
- 1/3 cup non-hydrogenated shortening, room temperature (62g)*
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup miniature dark chocolate chips
(Instructions
- Preheat oven to 350 degrees F.
- Make flax egg by combining 1 Tbsp ground flax + 3 Tbsp water in a medium sized mixing bowl. Let sit for 5 minutes to thicken.
- In a medium-sized mixing bowl, combine tigernut flour, tapioca flour, cream of tartar, baking soda and salt.
- Mix in the shortening, maple syrup, flax egg and vanilla.
- Fold chocolate chips into batter.
- Scoop one heaping tablespoon of cookie dough per cookie onto the lined baking sheet, making about 16 cookies.
- Place cookies in the oven and bake at 350 degrees for 12-14 minutes, or until cookies are slightly browned on the bottom.
- Remove cookies from the oven and cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack.
Notes
*Shortening may be substituted with butter or a vegan butter alternative.