Tigernut is neither a tiger nor a nut, it's actually a tubular that grows underground like a parsnip and when dried out can be ground into a fine powder. When you combine with the benefits of collagen, and the low-glycemic-won’t-spike-your-insulin-alternative sweetener ‘Swerve’, you have a decadent buttery chewy treat.
1/4cupButter, cold (if you’d like more of a short bread texture) (or coconut oil)
1Egg
2tspVanilla Extract
1/2tspSea Salt
1/4tspBaking Soda
Chocolate Dip
1/8-1/4cupDark Chocolate Chips and/or chunks (I used Lily’s to avoid extra sugar)
1/4tspSea Salt
1/8cupSwerve or 5-10 drops of Stevia
1/4cupChopped Walnuts to top
Instructions
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. (Or, dip and eat, cuz you want your cookie ASAP…your choice boo)
Notes
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.