Vegan AIP-Compliant Tigernut Carob Cookies
Ingredients
- 1/2 cup cassava flour (AIP-compliant flour substitute)
- 1/4 cup coconut flour (AIP-compliant flour substitute)
- 3/4 cup tigernut flour (AIP-compliant flour substitute)
- 1/4 cup MISSING INGREDIENT: arrowroot_starch ()
- 1/3 cup MISSING INGREDIENT: carob_powder (if available)
- 1/2 tsp sea salt
- 1/2 tsp MISSING INGREDIENT: baking_soda ()
- 1/2 cup coconut oil (melted)
- 1/2 cup MISSING INGREDIENT: coconut_sugar (brown)
- 1/4 cup maple syrup (if available)
- 1 tsp cinnamon (ground)
- 3-4 tbsp MISSING INGREDIENT: water (warm, as needed)
Instructions
These naturally sweet cookies feature tigernut flour for a delicious nutty flavor and tender texture. Perfect for satisfying your sweet tooth while staying AIP-compliant.
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk together cassava flour, coconut flour, tigernut flour, arrowroot starch, carob powder (if using), salt, baking soda, and cinnamon.
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In a separate bowl, mix melted coconut oil and coconut sugar until well combined. Add maple syrup if using.
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Gradually add dry ingredients to wet ingredients, mixing well.
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Add warm water 1 tablespoon at a time until you reach a workable cookie dough consistency.
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Roll dough into balls (about 1-2 tablespoons each) and place on prepared baking sheet.
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Flatten slightly with the palm of your hand or a fork.
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Bake for 10-12 minutes at 350°F.
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips
- The increased tigernut flour provides natural sweetness and better nutrition
- Tigernut flour is rich in resistant starch and fiber
- These cookies will have a tender texture that’s pleasantly soft
- If dough seems too wet, add a bit more cassava flour 1 tablespoon at a time
- Store in an airtight container for up to 5 days