|
|
This was a labor of love. I researched several AIP cookie recipes and had several failed attempts at using tiger nut flour in this recipe. The tiger nut flour has a unique texture and flavor that really brings something to these cookies. I would not recommend substituting it, though I know some people have expressed issues with getting this shipped to come countries. The coconut shortening is not coconut oil, it is more like butter in texture and also really adds a lot to these cookies. If you sub it out I can not guarantee that the cookies will be as enjoyable.
When my family ate these cookies they looked at me wide eyed and said...You can eat these too?? They were surprised! Now that is why I added them to the website. Anything that gets that kind of reaction is worth posting! Needless to say the one batch did not last more than 30 min LOL. If you can not do chocolate, no worries just use carob chips.
When my family ate these cookies they looked at me wide eyed and said...You can eat these too?? They were surprised! Now that is why I added them to the website. Anything that gets that kind of reaction is worth posting! Needless to say the one batch did not last more than 30 min LOL. If you can not do chocolate, no worries just use carob chips.
As you can see the bottom of the cookies get nice and golden brown. Leading to a nice crunch.
|
This is the Coconut Shortening I use.
|
Ingredients
1/2 Cup Coconut Shortening (Order Here)
2/3 Cup Coconut Flour (Order Here)
1/4 Cup Tigernut Flour (Order Here)
1/2 Cup Maple Syrup
1 tsp Vanilla - If you have not reintroduced leave out
1/2 tsp salt
3 Tbs High Quality Gelatin (Order Here)
3 Tbs Water
1/2 cup chocolate or carob chips
2/3 Cup Coconut Flour (Order Here)
1/4 Cup Tigernut Flour (Order Here)
1/2 Cup Maple Syrup
1 tsp Vanilla - If you have not reintroduced leave out
1/2 tsp salt
3 Tbs High Quality Gelatin (Order Here)
3 Tbs Water
1/2 cup chocolate or carob chips
Directions
Preheat oven to 350. Mix all ingredients together in a bowl. (You do not have to make a gelatin egg separately, just mix everything in together) Let your batter sit for a little while, 5 min or so, as the coconut flour needs time to absorb all the liquids. Scoop out small handfuls and form into balls, set them on the cookie sheet (covered in parchment paper) and flatten out, similar to making peanut butter cookies. I sprayed the tops of mine with coconut oil to brown them up a bit more. Bake cookies for 15-20 min depending on your oven. You want these to bake until the edges are a nice deep golden brown. That is part of the crunchy bottom and firm texture! I bake mine for 17 min.
|
|
RSS Feed
