GLUTEN-FREE TIGERNUT COOKIES
Prep
Cook
Total
Yield 12 cookies approximately
These tigernut cookies are the perfect treat. Moist, chewy and deliciously sweet.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Courses Sweets
Cuisine gluten-free, soy-free
Recipe by The Bright Bird at https://www.thebrightbird.com/gluten-free-tigernut-cookies/