Ooey Gooey Tigernut Cookies (AIP, Nut-Free, Egg-Free)
Good morning, friends! Today I have a really awesome recipe for you. I have been getting lots of requests lately for more AIP treat recipes, so I created the ULTIMATE AIP cookie recipe!
The texture of these cookies is really, insanely yummy. After they come out of the oven and cool for a few minutes, they become crispy on the outside and soft and gooey on the inside. This is all thanks to the lovely Tigernut Flour, which these cookies are made of. Tigernuts, in fact, are not actually nuts. They are root vegetables which are high in prebiotic fiber. That means that it’s super good for the gut! I first tried Organic Gemini Tigernut Flour at Expo West, and have been in love with it ever since.
For extra gut-healing magic, I filled these cookies with collagen peptides and grass-fed gelatin. I used this collagen because it tastes amazing, but plain collagen will also work. The gelatin in this recipe is used as an egg replacement. On AIP, eggs aren’t allowed, so gelatin mixed with boiling water is a great substitute! Unfortunately I couldn’t make this recipes vegan as well, but I did manage to make it free of dairy, grains, eggs, nuts and seeds. When my brother tasted these cookies, he couldn’t believe how good they tasted! When I told him how healthy they were, he was amazed.
The tigernut flour makes these cookies subtly sweet, and the carob powder adds a nutty chocolate flavor. YUM!!! The coconut butter drizzle on top is totally optional, but it adds a lovely touch.
I hope you love these cookies as much as my family and I did! Have a great day!
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Ooey Gooey Tigernut Cookies
- Yield: 12 1x
Description
AIP-friendly, egg-free, grain-free, dairy-free, nut-free!
Ingredients
- 1 cup tigernut flour
- 1 scoop (25 grams) Vital Proteins Vanilla Bean Collagen Peptides (optional)
- 2 Tbs carob powder
- ¼ tsp sea salt
- 1 Tbs maple syrup
- 5 Tbs coconut oil
- 1 Tbs gelatin dissolved in ¼ cup boiling water
Drizzle (optional)
- 2 Tbs Eating Evolved sweet and salty coconut butter
Instructions
- Preheat your oven to 350 degrees F, and line a cookie sheet with parchment paper.
- Using a food processor, blend together the dry ingredients until combined. Blend in all the wet ingredients and pulse until a smooth dough forms.
- The dough will be wet and sticky. If it’s workable now, continue to the next step. But if it is too sticky to work with, simply stick it in the fridge for a few minutes to firm up, then continue to the next step.
- Using a cookie scoop or heaping Tbs, scoop the dough onto the baking sheet. I made 12 small balls. Flatten the balls out half way with the palm of your hand.
- Bake the cookies for 10-12 minutes, then let them cool for about 5 minutes. They will crisp up when cooled. Drizzle on the coconut butter, if desired, and then devour!
Notes
- Store leftover cookies in an airtight container at room temperature for up to a few days. (They’ve never lasted that long at my house!)
