We’re all on a search for something better. For the next best thing, the next big find. I’ve been on the search for the best chocolate chip cookie recipe for years now, and I think I’ve finally found what I’ve been looking for. And it was right under my nose, or inside my head…
Cookies are abundant in my house. You may think – why Jessica, you’re a Registered Dietitian, why do you have so many cookies in your home? Maybe you know me well enough to know that I love to bake; I caught the “baking bug” years ago and it hasn’t left me yet. I’ll make batches of cookies, eat one or two, and then freeze the rest. Right now, if you were to open my freezer, you’d find at least 8 different kinds of cookies, all sealed away in ziploc freezer bags, their names and the date baked clearly labeled. Who’s coming over for a cookie party soon?
Back to these cookies, which are a bit different from the ones I usually bake. I wanted to incorporate tigernut flour into the recipe, in place of another gluten-free flour. Do you know tigernuts? They have a deceptive name – they’re not actually nuts, but rather they’re tubers, little plants that grow in the ground and are native to Africa. According to Organic Gemini, these tiny root vegetables comprised nearly 80% of the diet of our ancestors 2 million years ago. In recent years, tigernuts have made a comeback and are prized by the paleo community for their nutritional qualities. Tigernuts contain prebiotic fiber, which means that they feed the organisms that live within our body and help keep us healthy.
I received a box of products from Organic Gemini and was eager to use their tigernut flour to bake cookies. Most of the cookies I’ve baked recently have been oat-based, and even though they’re delicious, I was looking for a change. Without knowing what the tigernut flour tasted like, I was willing to give it a try. I decided to add a fair amount of Ceylon cinnamon to the cookie dough mixture, this variety of cinnamon has a sweeter and lighter flavor, which is preferable for including in desserts.
The ingredient list is short and simple, the only thing that kept me from making to eating the cookies within a quick time period was that the dough needed time to chill and firm-up. But once the dough was chilled and put on the baking sheet, the cookies baked quickly and came out of the oven perfect and ready to be eaten!
Using tigernut flour is a way to bake grain-free and nut-free products. There are so many people with nut allergies or who follow a grain-free diet protocol. These people no longer need to feel deprived or that they’re missing out from eating delicious baked goods! Hooray! This recipe is also vegan – there are no animal products used. It’s also free of refined sugars.
I’m so glad I tried tigernut flour, these cookies are delicious! I’ll continue to play with the recipe and use this as a template for variations in the future. Stay tuned for more cookie creations…but for now, these are the best!
Cinnamon-Spiced Chocolate Chip Tigernut Cookies
Ingredients: (use organic whenever possible)
2 C Organic Gemini tigernut flour
2 t ground cinnamon
1 t baking soda
1/2 t sea salt
1 flax egg (1 T ground flax seed mixed with 3 T water)
1/3 C coconut oil
2/3 C coconut sugar
1/4 C maple syrup
1 t vanilla extract
1/2 C chocolate chips (I used Enjoy Life brand)
In a medium mixing bowl, combine the tigernut flour, ground cinnamon, baking soda and sea salt. Set aside.
Make a flax egg. Place ground flax seed in a small bowl with water, stir to combine. Let sit for 10 minutes.
In another bowl, using an electric mixer, beat together the flax egg, coconut oil, coconut sugar, maple syrup and vanilla extract. Slowly add the dry mixture and mix until combined. Gently fold in the chocolate chips. Cover bowl and chill in refrigerator for at least 1 hour.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Roll cookie dough into 24 balls. Place 12 on lined baking sheet and remainder back in refrigerator until ready to bake.
Bake cookies for 8 minutes. Remove from oven and allow to cool on baking sheet 5 minutes, then place on a wire cooling rack to continue to cool to room temperature. Bake remaining cookies.
- Recipe yields 24 cookies
- Cookie dough can be made in advance, keep chilled until ready to bake.
- Store cookies in an airtight container for 3-4 days.
- Cookies keep very well, frozen, for up to 1 month.
Organic Gemini generously sent me their Tigernut Flour. Opinions are all my own.