Tigernut Flour Chocolate Chip Cookies (Paleo, Vegan) (Edit recipe)

These chocolate chip cookies are made with tigernut flour, sweetened with maple syrup and loaded with dark chocolate. They're crispy on the outside and have a gooey inner texture - the perfect chocolate chip cookie! Paleo, vegan, gluten free and nut free as well!

10 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	123
Fat:	8 g
Carbohydrates:	12 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	72 mg
Fiber:	4 g
Sugars:	6 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 16

Ingredients

1.25 cups Tigernut Flour, (118g)
2 Tbsp Tapioca Starch, (14g)
1 tsp Cream of Tartar
0.5 tsp Baking Soda
0.25 tsp Salt
1 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
0.333 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, room temperature
0.25 cup Pure Maple Syrup
1 tsp Pure Vanilla Extract
0.25 cup Dark Chocolate Chips, (I used miniature chocolate chips)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F.
Make flax egg by combining 1 Tbsp ground flax + 2.5 Tbsp water in a medium sized mixing bowl. Let sit for 5 minutes to thicken.
In a medium-sized mixing bowl, combine tigernut flour, tapioca flour, cream of tartar, baking soda and salt.
Mix in the shortening, maple syrup, flax egg and vanilla.
Fold chocolate chips into batter.
Scoop one heaping tablespoon of cookie dough per cookie onto the lined baking sheet, making about 16 cookies.
Place cookies in the oven and bake at 350 degrees for 12-14 minutes, or until cookies are slightly browned on the bottom.
Remove cookies from the oven and cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack.