Mocha Chocolate Chip Tigernut Cookies
Ingredients
- 160g @strp.d Tigernut Flour
- 2 tsp ground instant coffee
- 1/4 tsp bicarbonate of soda
- 1/4 tsp fine sea salt
- 50ml coconut oil, melted (can sub for butter)
- 50g coconut sugar
- 1 flax egg (can sub for 1 egg)
- 2 tsp vanilla extract
- 50g + 10g dark chocolate chips or pieces
Preparation
Add 3 tsp to 1 tbsp of flaxseeds in measuring jug and stir together. Set aside for 15 minutes.
Add the Tigernut Flour, ground instant coffee, bicarbonate of soda and salt to a mixing bowl.
To the measuring jug with the flaxseed mixture, add the coconut sugar, coconut oil and vanilla extract. Whisk together for a minute using a whisk.
Pour the mixture into the mixing bowl with the flour, coffee, salt and bicarbonate of soda. Combine well and then stir in 50g of dark chocolate chips/pieces.
Let the dough rest in the fridge for 1 hour.
Preheat the oven to 180 degrees Celsius.
Line a baking tray with greaseproof paper.
Use an ice cream scoop to bake cookie dough balls. Gently pat them a little and add some more chocolate chips/pieces on top.
Bake for 12-14 minutes until golden brown.
Allow to cool once baked.
