Tigernut Flour Shortbread Cookies
by Natalie
dessertgrain-freenut-freeAIP-friendly
Yield: 6 cookiesPrep: 10 minutesCook: 15 minutesTotal: 25 minutes
Ingredients
You have 1 of 6
grain
- ○1 cuptigernut flour
pantry staple
- ✓2 tablespoonsmaple syrup
- ○1 teaspoonvanilla extract
other
- ○1/4 cupcoconut butter
- ○carob powder(for dipping)
- ○coconut oil(for dipping)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine tigernut flour, coconut butter, maple syrup, and vanilla extract. Mix until a dough forms.
- Roll the dough into small balls and flatten them slightly to form cookie shapes.
- Place the cookies on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool completely on a wire rack.
- For the carob coating (optional): melt coconut oil and sift in carob powder. Dip the cooled cookies into the mixture and let them set in the refrigerator.
My notes
These cookies are grain-free, nut-free, and AIP-friendly. You can substitute carob with melted chocolate if AIP is not a concern.