Tiger Nut Flour Ginger Cookies (Vegan, Grain-free)
Deeply delicious, shortbread-like tiger nut flour ginger cookies, that are vegan, grain-free, gluten-free, nut-free, and Paleo.
Servings: 10 2-inch (5 cm) cookies
Equipment
Ingredients
- 1/2 cup tiger nut flour
- 1/4 cup tapioca flour
- 2 tablespoons coconut sugar (see notes for options)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 3 tablespoons vegetable oil (I used avocado oil)
- 2 teaspoons water (I used filtered tap water)
Instructions
- Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk the tiger nut flour, tapioca flour, coconut sugar, ginger, cinnamon, salt, and cloves until blended.
- Add the oil and water to the bowl, stirring until completley blended into.a dough.
- Divide the dough into 10 equal portions and roll each into a ball (about 1 inch/2.5 cm each).
- Place the dough balls on the prepared baking sheet, spacing 2 inches apart. Flatten (with fingers, spatula, or flat-bottom-glass) until the cookie dough balls are about 2 inch (5 cm) in diameter.
- Bake the cookies in the preheated oven for 8 to 9 minutes until deep golden brown and the surface of the cookies appears dry.
- Remove from oven and cool 1 minute on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Notes
Storage: Store the cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.
Sweetener Options: An equal amount of light or brown sugar can be used in place of the coconut sugar. An equal amount of keto-friendly brrown sugar can also be used to reduce the total amount of carbohydrates.
Nutrition
Serving: 1serving | Calories: 90kcal | Carbohydrates: 6.3g | Protein: 1.27g | Fat: 7.1g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 19mg | Fiber: 1g | Sugar: 2.6g