TigerNut Shortbread Cookies


What in the world is a TigerNut? 

 That was my first question when I found a bag of flour labeled "TigerNut Flour" that had been purchased by another family member and forgotten about. Sometimes, when I’m bored, I’ll loot through the pantry looking for something new and unique that I can “play with”.

 I googled it just out of curiosity and was immediately impressed by its many benefits. And get this- turns out its not even a "nut" at all. Its a small tuber root. And its loaded with benefits including but not limited to-
  • Gluten free
  • Grain free
  • Paleo
  • Prebiotic and probiotic
  • Fiber rich
  • Rich in vitamins (especially E and C)
  • Good source of Magnesium, potassium and protein
 Needless to say, I was impressed. You can also apparently eat it straight out of the bag, add it to smoothies, or make it into milk. I shall be experimenting with these things in the future for sure! 

 But first- I made cookies! These are Gluten/Grain free, Paleo friendly, Refined sugar free and Vegan. Also very easy to whip up. I dipped mine in homemade melted carob chips (I'll post the recipe later) But you can use store bought or even chocolate. Just keep in mind if you want them to be sugar/dairy free, check labels! 

The texture of the flour is rather crumbly though, so keep that in mind for baking.


Ingredients: 


  • 1 Cup TigerNut Flour
  • 1/4 Cup coconut butter (Not oil)
  • 1/4 Cup Maple Syrup 
  • 1 teaspoon Vanilla
  • 1/8 teaspoon Salt
  • Carob chips for dipping (or whatever else you choose)
  • Sea Salt for sprinkling (optional)
Directions:

  1. Pre-heat oven to 350
  2. Mix all ingredients till well combined and slightly sticky.
  3. Roll out dough between two parchment pieces of paper (or if you're in a rush just drop the dough onto a cookie sheet. I rolled mine about 1/4" thick because my family likes crispy cookies. 
  4. Cut with a cookie cutter into desired shapes and arrange on your sheet.
  5. Bake for 8-10 minutes (timing varies according to how thick you roll them, how big you cut them or if you just use the drop cookie method).


As previously stated, my family like them crispy, so I did not use parchment or a silicone mat while baking.


You can eat them like this, or continue on with the dipping process! I always use a double boiler to melt my chocolate/carob because otherwise, I have a habit of burning it.


They have a really nutty, buttery flavor to them. I was shocked how well they turned out considering the Flour is so piecey and they are egg free!

TigerNuts are a thing! Who knew???



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