These healthy paleo sugar cookies are made with tigernut flour. They're grain free, nut free, vegan and the dough doesn't require any chilling.
Tigernut Flour Cookies
- 1 cup tigernut flour (115g)
- 1/2 cup tapioca flour (64g)
- 1/4 cup ground flax (25g)
- 1/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup non-hydrogenated shortening (or butter)
- 2 Tbsp water
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients (tigernut flour, tapioca flour, ground flax, coconut sugar, baking soda and salt).
- Mix in wet ingredients (shortening, water and vanilla) using a fork or spatula. Then, knead the dough with your hands until it can be formed into a ball.*
- Flatten the ball of dough on a sheet of parchment paper. Place another sheet of parchment on top of the dough and roll using a rolling pin. Roll until dough is about 1/4" thick.**
- Use cookie cutters to cut out shapes. Transfer the shapes to a lined baking sheet.
- Place the cookies in the oven and bake at 350 degrees for 7-9 minutes.
- Remove from oven and cool 5-10 minutes on baking sheet, then transfer to a cooling rack.
- Combine monk fruit, tapioca, water and vanilla in a small dish. Start with just 1 tablespoon of water and add more as needed to get desired thickness.
- Separate the icing into different containers. Mix with powdered whole foods to color icing.
- Scoop icing into plastic baggies and cut a small hole on each end.
- Pipe the icing onto the cooled cookies and decorate with sprinkles (if desired).
Recipe makes 2-4 dozen cookies, depending on shape and size.
*At first it will appear that you don't have enough water, but just keep kneading the dough. It will eventually hold together and you can shape it into a ball.
**If the cookie dough is sticking to the parchment paper, then dust it with a bit of tapioca flour.
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