A great way to use tiger nut flour leftovers from making tiger nut milk is to make these healthy and gluten free Choco Tahini Cookies. These babies have everything you want: the crisp chocolaty edge that cedes to a light and airy center; a rich nutty flavor combined with a savory touch of flaky salt – yet they’re completely grain-free and refined-sugar free, low in calories but high in fiber and protein. The perfect snack for those of you with a sweet tooth without crashing your blood sugar and energy level as a normal cookie would.
Serves 10 cookies
1 cup + 1/4 cup tiger nut flour (can be replaced with almond flour)
1/3 cup coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1/3 cup tahini
1 cup dark chocolate (70%)
Flaky salt or coarse salt
1. Preheat the oven to 350 F (175C) and prepare a line baking sheet.
2. In a large bowl, mix together tiger nut flour, coconut sugar, baking powder, baking soda and salt.
3. Add eggs and tahini, combine well. The right texture should feel like a sticky cookie dough.
4. Take a tablespoon of the dough at a time, arrange the cookie balls onto a baking sheet (do not flatten them). Leave some space in between each one, they’ll spread out a little.
5. Bake for 12 minutes at 350 F (175C) or until edges are golden. Let them cool before adding chocolate.
6. Melt 2/3 of the dark chocolate in a double boiler. Let it melt slowly without touching before stirring. Remove from heat once melted.
7. Pour melted chocolate in a bowl with the rest of the dark chocolate and stir for a few minutes to combine. This is a quick method to tempered chocolate.
8. Dip side of cookies into tempered chocolate and sprinkle flaky salt on top.
Cheers Xx
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