Print
Modified AIP Tigernut Chocolate Lacy Cookies
Prep Time 8 minutes
Cook Time 20 minutes
Cooling Time 50 minutes
Total Time 1 hour 18 minutes
Servings 8 cookies
Ingredients
- 3/4 cup tigernut flour
- 2 Tbsp cocoa powder
- 1/4 cup unsweetened shredded coconut plus more for topping if desired
- 1/2 tsp baking powder
- 3 Tbsp coconut sugar or maple sugar
- 1/4 tsp pure vanilla extract
- 1/4 cup additive-free coconut milk full fat
Instructions
-
Preheat your oven to 375 F.
-
In a large mixing bowl, mix together the tigernut flour, cocoa powder, shredded coconut, baking powder, and coconut sugar until well combined.
-
Add the vanilla extract and coconut milk to the dry ingredients and mix until a dough forms.
-
Hand-form 8 flat round cookies with the dough and place them on a baking sheet lined with parchment paper.
-
Sprinkle with some more shredded coconut if desired.
-
Bake for 20 minutes or until the edges of the cookies are golden brown.
-
Remove from the oven and allow the cookies to cool completely before enjoying or transferring to an airtight container.
Recipe Notes
Substituting honey or maple syrup for the coconut sugar or maple sugar is not suggested as this can significantly change the texture of the dough.
This recipe can easily be doubled; simply use two baking sheets.
PRODUCTS USED IN THIS RECIPE: