One of my favorite cookie ingredients is tigernut flour—it has such a nutty taste but isn’t made from nuts at all. It’s grain free and a source of prebiotic fiber. These cookies are spicy and sweet with a perfectly chewy center and slightly crisp exterior!
- 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
- ½ cup tigernut flour
- 1 tsp gluten-free baking powder
- 1 ½ tsp minced ginger (I love keeping this on hand)
- 2 Tbsp almond butter
- 2 Tbsp coconut oil (soft but not melted)
- 2 Tbsp coconut nectar (or maple syrup or raw honey)
- ⅓ cup carob chips (or dark chocolate chips)
- Pinch of sea salt to top
- Preheat oven to 350℉.
- Make the flax egg by combining 1 Tbsp flaxseed meal with 3 Tbsp room temperature water; refrigerate for approximately 10 minutes.
- Meanwhile, combine flour and baking powder in a medium mixing bowl. Add in the rest of the ingredients, including the flax egg when ready, and mix until smooth.
- Using a tablespoon measure, scoop dough onto a parchment-lined baking sheet and top with a little sea salt. Note: Coconut nectar can make for a sticky batter; have patience, because it will be so chewy and amazing!
- Bake for approximately 10–12 minutes and move to a drying rack for a few minutes before serving. They are delish warm or room temp!