20min  15 Cookies

1/2 cup non-dairy milk

1 tablespoon ground flax seeds

1 Tablespoon Chia Seeds grounded

½ cup coconut or Tigernut oil

1¼ cups maple sugar

1 Tsp pure vanilla extract

2 cups Tigernut Flour

½ cup Cacao powder

½ teaspoon baking soda

¼  teaspoon salt

½  cup dairy-free chocolate chips

½  cup coconut shredded  (to decorate on top)



Preheat oven to 350°F. Line one baking sheets with parchment paper.

In a small mixing bowl, combine nondairy milk, flax seeds, oil, chia seeds, oil, sugar, and vanilla. Mix until well blended. Sift in TigerNut Flour, cacao powder, baking soda,  and salt.  Stir to form a thick dough but do not overmix. Fold in chocolate chips. If dough seems too sticky, chill for 30 minutes to firm up, but this step is not essential.

For each cookie, roll about 2 tablespoons of dough into a ball and press onto the baking sheet, placing cookies 2 inches apart, as they will spread. Bake for 8 to 10 minutes, until spread and cracked on top. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely.

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