Tigernut Flour Shortbread Cookies
These buttery-sweet Tigernut Flour Shortbread Cookies are grain and nut-free, super simple to make, and extra decadent dunked in a silky carob coating!
These buttery-sweet Tigernut Flour Shortbread Cookies are grain and nut-free, super simple to make, and extra decadent dunked in a silky carob coating!
- Carbohydrate 7.4247715306451 g
- Cholesterol 0 mg
- Fat 12.1332116768946 g
- Fiber 2.27744440078735 g
- Protein 0.264786666666667 g
- Saturated Fat 10.4633163977302 g
- Serving Size 1 1 cookie (22g)
- Sodium 2.36765277816242 mg
- Sugar 5.14732712985775 g
- Trans Fat 0.721908111714052 g
- Calories 128 calories
Step-by-step
- Preheat the oven to 350F.
- Combine all the cookie ingredients in a mixing bowl. Mix to form a slightly sticky dough.
- Divide the dough into 6 balls (they are fairly large cookies, feel free to make 10-12 smaller cookies).
- Arrange on a baking pan lined with parchment paper. Press to form cookies, optionally using a cookie cutter to make perfect circles.
- Bake for 15 minutes at 350F. Let them cool completely before dipping.
- For the carob coating, whisk together the sifted carob powder and melted coconut oil. Or melt the chocolate chips if you are going with that option.
- Dip the cookies partway into the carob coating. Lay on a plate/pan lined with wax paper. Chill to set.
- Enjoy! Keep in the fridge.
My Unexpected Baking Adventure: Tigernut Flour Shortbread Cookies
As a busy professional juggling work, family, and a never-ending to-do list, finding time for baking is a luxury. But when I stumbled upon a recipe for Tigernut Flour Shortbread Cookies, something about the intriguing ingredient and the promise of a simple process piqued my interest. I'm always looking for healthy alternatives and new flavor profiles to keep my family interested in mealtimes. This recipe promised both, and I couldn’t wait to see if it lived up to the hype.
The initial process was wonderfully straightforward. Measuring the ingredients felt almost meditative – a quiet moment amidst the whirlwind. I found myself particularly intrigued by the tigernut flour. I'd never used it before; it’s a grain-free, nut-free flour, which is perfect for my family's dietary needs. The dough came together easily, a pleasant surprise considering the unique flour. It was a bit stickier than typical shortbread, but that only added to the rustic charm of the final product.
The baking process was as simple as the recipe suggested. Fifteen minutes in the oven, and the aroma filled my kitchen – a warm, inviting scent that promised deliciousness. While they cooled, I prepared the carob coating. I opted for the carob powder and coconut oil mixture, seeking a healthier and more natural sweetness than typical chocolate. The dipping process was fun, a creative outlet that contrasted nicely with the structured nature of my daily routine.
The final result was absolutely delightful. The cookies had a delightful crumbly texture, the perfect balance of sweet and subtly nutty. The carob coating added a luxurious touch, enhancing the overall experience without overwhelming the delicate flavor of the cookies. They were the perfect treat after a long day, enjoyed with a cup of herbal tea as I caught up on some reading.
This baking experience was far more than just a culinary success. It was a reminder to slow down, embrace the simple pleasures, and enjoy the creative process. The relatively healthy ingredients are a huge plus, knowing I'm indulging in a treat that's both delicious and wholesome, making me feel good about sharing them with my family and friends. It's proof that even the busiest of lives can benefit from a little bit of baking magic. The combination of ease, delicious taste and healthiness of the recipe has made these cookies my new go-to recipe for both my personal enjoyment and to impress guests. It’s a recipe I will certainly be making again and again.
Ingredients: 1 tsp vanilla extract, 1/3 cup coconut oil melted, 1/4 cup coconut butter, 1/4 cup maple syrup, 1 cup tigernut flour, pinch of salt ((optional)), 1/3 cup carob powder sifted, 2 tbsp maple syrup ((optional carob powder is somewhat sweet on it's own so i didn't use it))
