The Be Well Recipe: Ginger Carob Chip Cookies

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!

Ginger Carob Chip Cookies
  • 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 thison 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
  1. Preheat oven to 350℉.
  2. Make the flax egg by combining 1 Tbsp flaxseed meal with 3 Tbsp room temperature water; refrigerate for approximately 10 minutes.
  3. 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.
  4. Using a tablespoon measure, scoop dough onto a parchment-lined baking sheet and top with a little sea salt.
  5. Note: Coconut nectar can make for a sticky batter; have patience, because it will be so chewy and amazing!
  6. Bake for approximately 10–12 minutes and move to a drying rack for a few minutes before serving. They are
  7. delish
  8. warm or room temp!

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