Serves 20 cookies
Ingredients
- 2 cups tigernut flour
- 1/4 cup coconut flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup molasses
- 1/3 cup coconut sugar
- 1 large egg (for a vegan version, you can use a flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 teaspoon vanilla extract
Directions
- Preheat the Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the tigernut flour, coconut flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
- Prepare Wet Ingredients: In another bowl, combine the melted coconut oil, molasses, coconut sugar, egg (or flax egg), and vanilla extract. Mix well until the sugar is dissolved.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix until a dough forms. If the dough is too sticky, you can add a bit more tigernut flour.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm it up.
- Roll and Cut: Once chilled, roll the dough between two sheets of parchment paper to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes.
- Bake: Place the cut-out cookies onto the prepared baking sheet. Bake for 8-10 minutes, or until the edges are slightly golden.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Decorate (Optional): Once cooled, you can decorate the cookies with icing, sprinkles, or enjoy them as is.
Notes
- Tigernut flour has a unique flavor, so the cookies will have a distinctive taste. Not bad! Just different than your usual gingerbread cookie. Adjust the spices or sweeteners to your liking as needed.
- Store the cookies in an airtight container to keep them fresh. can be frozen.
Nutrition Facts (per cookie):
Calories: ~120 kcal, Protein: ~1.5g, Carbohydrates: ~16g, Dietary Fiber: ~2g, Sugars: ~7g, Fat: ~6g, Saturated Fat: ~4g