It is officially autumn, and baking season is upon us. Now is the perfect time to start testing recipes to get them just right for your holiday celebrations or cozy nights.
This recipe was born while I was creating recipes for my Blueprint For Balancing Your Microbiome Group. If you are interested in enrolling in the next BBM group, contact me anytime.
These are some of the best cookies that I’ve ever had! They are gluten-free, no sugar added optional (without using sugar alcohols), vegan, softy, chewy, and delicious.
Let’s chat ingredients for a moment. This delicious treat uses tigernut flour, which is naturally gluten-free. Tigernuts are tubers that grow below the ground; however, they resemble a nut in size, shape, and flavor. You can eat them by the handful like you would with nuts, or you can turn them into non-dairy milk, a “nut” butter, or, as you can see, use them as flour for cakes, pancakes, and of course, cookies.
Although tiger nuts are great to have any time, I am using the flour for my BBM recipes because it has benefits for healing the gut. As tubers, they contain digestive enzymes like catalase, lipase, and amylase, which help alleviate indigestion and gas. They also contain prebiotics that helps promote probiotics that can assist you with constipation, belly bloat, and gut infections such as SIBO and Candida overgrowth.
The nutritional value of these not-nuts is pretty impressive! One ounce of tigernuts has 7g of fat, 82% of which are unsaturated fats, 10g of fiber, 2g of protein, more potassium than a banana, vitamin C and E, magnesium, amino acids.
No Sugar Added Option
I usually don’t like most sugar-free recipes because they will use ingredients that are low vibration. I’m usually of the mindset that if you are going to have a dessert, have a dessert but with high quality ingredients including sugar. That said, there are times, like the BBM protocol in phase II or when dealing with specific health problems that you will want to avoid all added sugars.
I’ve got you covered.
For a no sugar added version use Madhava allulose/monk fruit mix instead of sugar and use sugar free sugar-free chocolate chips or sugar free carob chips. Be mindful of ingredients, stay away from sugar alcohols as they can give you a very unpleasant bathroom experience or intestinal upset.
To keep it low-sugar you can use Madhava and regular chocolate chips or real sugar and sugar-free chocolate chips.
Let’s get to the good stuff!
- 1/3 cup cane sugar, coconut sugar, maple sugar, brown sugar, or Madhava.
- You can also get organic date sugar or organic coconut sugar from Anthony’s
- 1/4 cup plant-based butter melted (or coconut oil)
- 1/4 cup plant-based mayo (learn to make it here)
- 1 tbsp vanilla extract
- 1-1/4 cups tigernut flour (you can also get it from Anthony’s)
- 1/4 tsp Celtic sea salt
- 1 Tbsp mesquite powder (optional)
- 1/4 tsp food-grade baking soda (not the stuff in the orange box)
- 1/4 cup dark chocolate chips, sugar-free chocolate chips, or carob chips if you are on the BBM protocol
- Add in nuts, cinnamon, clove, or other spices that you love!
You can find all of the necessary ingredients on Thrive Market, one of my favorite resources for ethically sourced, sustainable, low-cost, organic groceries that are delivered to your home.
- In a medium bowl, whisk together sugar, melted plant-based butter, plant-based mayo, and vanilla extract.
- Sift in the tigernut flour, sea salt, mesquite, baking soda, and stir until combined. Fold in the chocolate or carob and chill the dough in the fridge for about 1 hour.
- Preheat your oven to 350° F. Line a baking sheet with parchment paper.
- Remove from the refrigerator, scoop 12 small cookie dough balls, and place them on the prepared baking sheet. Top with a few more chocolate or carob chips if you desire while slightly flattening the cookie dough balls.
- Bake the cookies for 12-15 minutes until the edges are just set. Be careful not to over bake them; at my elevation in southern California, 12 minutes is perfect.
- Move the cookies on the baking sheet to a cooling rack. Leave the cookies on the baking sheet for 10 minutes before transferring to the cooling rack to cool completely.
- Store in an airtight container at room temperature for 2-4 days, if they last that long!