GLUTEN-FREE TIGERNUT COOKIES
The star ingredient in these cookies are tigernuts which are rich in vitamin E, C and minerals such as iron and zinc. Thanks to the walnuts and oats, these cookies are also rich in Omega 3´s, copper, selenium and manganese…and gluten-free too! Who said you can´t have delicious and nutritious cookies? These tigernut cookies are the perfect treat.
Cookies! yes! Because making pretty healthy cooking is not so difficult guys 🤗 Besides using some agave as a sweetener, all the other ingredients are definitely awesome. Oats, buckwheat, walnuts and…tigernuts! This is the tuber used to make horchata, thinking of which and since we are getting close to summer…I´ll share a horchata recipe sometime soon 🙌🏻. Actually, being from Valencia and not having an horchata recipe on my blog is kinf of…unforgivable 🤦🏻
Anyway, let´s talk about these cookies. I´ve made them twice, once using the food processor to grind all the ingredients and adding the agave syrup at the end, and another one grounding all the ingredients into a flour first using my blendtec and then combining this flour with the agave syrup. Both versions where very good but I must say the second one was slightly better, concerning the texture. Therefore, that´s the method I will share. Anyway, if you don´t have a coffe grinder, mill or high speed blender, just know that you make these tygernut cookies using your food processor and they will taste great as well!
If you are looking for more cookie recipes, check out this Soft Chocolate Chip Cookies recipe because these are seriously bomb. And if you make this recipe and share it on Instagram, don´t forget to tag me @_brightbird and hashtag it #thebrightbird. I love to see your pictures!
GLUTEN-FREE TIGERNUT COOKIES
Yield 12 cookies approximately
These tigernut cookies are the perfect treat. Moist, chewy and deliciously sweet.
- 1/2 cup (80g) tigernuts
- 1/2 cup (90g) buckwheat
- 1/2 cup (50g) rolled oats
- 1/2 cup (50g) walnuts
- 1/3 cup (80ml) agave syrup
- 1/4 teaspoon cinnamon
- Start by grinding the rolled oats, buckwheat, walnuts and tigernuts into a flour. Then transfer to a large bowl.
- Add the cinnamon and combine.
- Stir in the agave syrup and combine everything using a spatula. The dough will be very thick.
- Preheat oven to 180ºC.
- Scoop out tablespoon amounts of the dough, roll them into balls, slightly flatten the up and place them on a baking sheet (I recommend using baking paper to avoid the cookies from sticking to the baking tray).
- Bake at 180ºC for 10 minutes.
- Remove from the oven and let cool on the pan for 10-15 minutes. Then transfer to a cooling rack and wait 15 minutes before serving.
- You can store the leftovers in an airtight container and in the fridge for up to 4 days.
- This cookies are rich in omega 3´s and 6´s, vitamin E, copper, iron, magnesium, manganese, phosphorus and zinc.
Cuisine gluten-free, soy-free