It couldn’t be easier! This cookie is super nutritious with the goodness from tigernuts and coconut oil, low in sugar and high in fat and protein. And it’s super quick to make!
1 cup hazelnut or almond meal or a mix of the two
½ cup tigernut flour
1 tsp baking powder
¼ tsp salt
1/3 cup + 2 tbs coconut oil or grass fed butter, melted
2 tbs honey or rice malt
3 drops Wild Orange Oil or 1 tsp orange zest
1 tbs whole peeled tigernuts, chopped
1 tbs activated pecans, chopped
2 tsp raw cacao nibs
30g dark chocolate (ideally 85%), chopped
Preheat the oven to 180 degrees C. Linke a baking trey with baking paper.
Mix all dry ingredients in a bowl. Mix all wet ingredients in another bowl. Add the wet mixture to the dry mix and stir through until you have a sticky dough (I like using my hands for this).
Using a tablespoon for measuring form evenly sizes balls. Place on the baking tray and bake for about 10 minutes. Let cool completely to enjoy! Store in a air-tight container or jar. Best stored in the fridge to keep it fresh.