GLUTEN-FREE TIGERNUT BREAKFAST COOKIES

INGREDIENTS

Makes 14-16 cookies

1 cup Peeled TigerNuts
3 Tablespoons TigerNut Oil
1/2 cup sweet potato puree
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon cardamom
1/4 teaspoon pink himalayan salt (can sub for sea salt)
12/13 drops of liquid stevia
1/4 cup hemp seeds
1/2 cup pumpkin seeds
3 Tablespoons buckwheat groats
2 Tablespoons flax seeds (whole seeds only)
1/2 cup gluten-free carob chips

DIRECTIONS

Soak the TigerNuts in a container or mason jar with the lid closed in warm water for 2 hours. Water should cover the nuts. Leave jar on the counter, do not refrigerate.
After the TigerNuts have been soaked for 2 hours, drain the TigerNuts and discard the water.
Then add the soaked TigerNuts into a food processor and process the mixture until it becomes a crumbly cookie dough consistency, about 7 minutes. The TigerNuts should be so broken down that they no longer resemble the original large chunky round TigerNut. The color of the batter should get lighter with food processing time, and that is what you will want. You may have to open the lid of the food processor and scrape the sides a few times. The consistency should look like little crumbs.
Then add 2 tablespoons of the oil, all of the spices (cinnamon, nutmeg, cardamom and
cloves), pink salt & 12-13 drops of liquid stevia. Process for under a minute till spices are well blended. ( As you continue to process the cookie mixture, you will notice that the color of the crumbly dough will darken and get more broken down).
Add 1/2 canned sweet potato puree & remaining tablespoon of oil and process till well
blended. If you blender stops blending, use a spoon or your hand to mix this portion of the dough well. At this point the dough is pretty much your standard sticky cookie dough.
Then transfer the dough to a medium size cooking bowl.
Preheat oven to 300 degrees Fahrenheit.
Then fold in 1/4 cup hemp seeds, 2 tablespoons flax seeds and 3 tablespoons buckwheat groats into the cookie dough mixture and massage with your hands making sure these add-ins are evenly mixed throughout the dough.
Then fold in 1/2 cup of pumpkin seeds and 1/2 cup of gluten-free carob chips into the cookie dough mixture and massage with your hands making these add-ins are evenly mixed throughout the dough.
Prepare your 2 baking sheets and line them with parchment paper (no spray needed). Form medium size balls and place on the baking sheets with space in between each one. This type of batter will not spread the way regular cookies bake, so you don't have to leave a ton of space in between each one. Wet your palm with water and then flatten each cookie ball with the palm of your hand and use your fingers if needed to spread or thin the dough. If the edges get messy while doing this, simply re-mold / tweak the dough's edges with your fingers (think pottery class).
If the mixture is too sticky simply run your hand under water, blot with a towel and then
flatten some more. If you don't flatten these cookies they will not spread on their own, and you will end up with raw cookies. Flattening the cookie is one of the most important parts to glutenfree baking.
Bake at 300 degrees for 10 minutes using both the middle and bottom racks only.
Then swap trays and bake at 350 degrees for 6-8 minutes max. (the idea for swapping
trays is to make sure each tray of cookies is getting baking time on each rack-this part is
necessary and essential to your best cookie).
Remove from heat and let cool on a cooling rack away from the oven and stove. Let cool
for about 10 minutes.
Cookies should be stored in the fridge and enjoyed at room temperature.


Recipe from Goodie Goodie Gluten-Free