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TigerNut Pumpkin Cookies


1 c. Organic Gemini tigernut flour
¼ c. cassava flour
1 tsp. baking soda
1 tsp cinnamon
½ tsp. ground ginger
¼ tsp. sea salt
¼ c. palm shortening, soft not melted
5 tbsp. liquid honey
1 tsp vanilla extract
1/3 c. pumpkin purée
1 egg
3 tbsp Enjoy Life mini chocolate chips (optional)


1)Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2)In a small bowl, mix together the tigernut flour, cassava flour, baking soda, cinnamon, ginger, and sea salt.
3)In a medium bowl, using an electric mixer, cream the shortening, honey, and vanilla. 4)Mix in pumpkin purée. Add the egg and combine all the wet ingredients.
5)Add the flour mixture to the creamed mixture to combine dry and wet ingredients. Stir in the optional chocolate chips.
6)Drop by rounded teaspoons onto prepared baking sheet. Bake for 10-12 minutes.
7)Remove from the oven and cool on the baking sheet for five minutes before removing
to a wire rack to completely cool.


Recipe from Paleo Parents

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