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.
Recipe by The Bright Bird at https://www.thebrightbird.com/gluten-free-tigernut-cookies/