Here’s why I’m a BIG FAN of tigernut.
- Naturally gluten-free and nut-free flour alternative
- Allergy friendly: no nuts, no gluten, no lactose
- Organic and non-GMO (at least the Tiger Nuts USA brand)
- Super high in prebiotic fiber (a resistant starch that feeds the friendly gut bacteria and aids digestion)
- 5:1, Paleo, Keto, Whole30 friendly because it’s lower in carbohydrates and less energy dense than traditional flours
- Nutritional minerals: iron, zinc, copper, magnesium
- Natural sweet, coconutty flavor
- Can be replaced 1 for 1 for flour in most baking recipes
When you combine all of those benefits with the gut healthing, skin-glowing, tendon repairing benefits of CB Supplements Collagen, and the low-glycemic-won’t-spike-your-insulin-alternative sweetener ‘Swerve’, you have a decadent buttery chewy treat you can feel good about sharing with the whole Fam!
- ⅓ cup CB Supplements Multi-Collagen Powder
- 1 cup tigernut flour
- ⅓ cup swerve
- ¼ cup butter cold (if you’d like more of a short bread texture) (or coconut oil)
- 1 egg
- 2 tsp vanilla extract
- ½ tsp sea salt
- ¼ tsp baking soda
- ⅛-¼ cup dark chocolate chips and/or chunks (i used Lily’s to avoid extra sugar)
- ¼ tsp sea salt
- ⅛ cup Swerve or 5-10 drops of Stevia
- ¼ cup chopped walnuts to top
- Preheat your oven to 350° F. Line a baking sheet with parchment paper.
- In a medium bowl combine together Collagen, Tigernut Flour, Swerve, butter, egg, and vanilla extract, sea salt and baking soda. (By hand or electric mixer) *if you have the time and want more of a ‘shortbread’ cookie, chill the dough in the fridge for about 1 hour.
- Once chilled, (or not, your choice) scoop 12 cookie dough balls and place them on the prepared baking sheet .
- Bake the chocolate cookies for 12-15 minutes until the edges are browned.
- In the meantime place chocolate chunks, sea salt, swerve and coconut oil in a small bowl, microwave for 20 seconds, remove and stir vigorously to incorporate chocolate and coconut oil. Microwave only 10 seconds at a time, stirring immediately until chocolate is melted and cookies can be dipped in it.
- Remove parchment paper from pan to expedite cooling.
- Stir chocolate. Using a spoon, carefully spoon chocolate over the front and back of the cookie. Place back on parchment paper, sprinkle walnuts over the top and place in refrigerator 20 minute to cool and set. (Orrrrr dip and eat, cuz you want your cookie ASAP…your choice boo)
Measuring tip: Tigernut flour should be loosely spooned into a measuring cup. If you don’t, you will are compact it and end up with too much flour and dry cookies.
And nobody likes a dry cookie.