Tigernut Flour Chocolate Chunk Cookies (School-Safe, Gluten-Free, Dairy-Free, Egg-Free) | Tara Thorne Nutrition

Ingredients

  • 1/4 C water
  • 2 TBS ground flax
  • 1 C tigernut flour 
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 C tahini  
  • 1/2 C maple syrup
  • 1 tsp vanilla extract
  • 50g of 70% or higher, dark chocolate – roughly chopped (or dairy-free chocolate chips) 

Instructions

  • Preheat oven to 350 degrees F.
  • Mix the water and ground flax together, set aside (let sit for 3 minutes at least). 
  • Combine all the dry ingredients together in a separate bowl, set aside.
  • Mix the remaining wet ingredients into the water and the flax mixture. 
  • Combine the wet ingredients with the dry ingredients and then fold in the chocolate chunks/chips.
  • Bake for about 15 mins until golden brown. 

Notes

  • I use Canadian/US TBS, which are equivalent to 3 Australian tsp.