Description
AIP-friendly, egg-free, grain-free, dairy-free, nut-free!
Ingredients
Scale
- 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!)