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Tiger Nut Chocolate Chip Cookies
Simple and quick to make, these cookies are crisp on the outside, chewy on the inside and fudgy in the middle. They have the added bonus of being vegan and gluten free.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Afternoon Tea, Snack
Cuisine:
British
Keyword:
biscuits, chufa flour, cookies, gluten-free, vegan
Servings:
12
cookies
Calories:
131
kcal
Author:
Choclette @ Tin and Thyme
Ingredients
50
g
coconut oil
100
g
coconut sugar
125
g
chufa flour
(I used
organic chufa flour
*)
1
tsp
baking powder
gluten-free
50
g
dark chocolate chips
vegan
1
tsp
vanilla extract
3
tbsp
water
Metric
-
US Customary
Instructions
Warm the coconut oil gently in a large pan until virtually melted. Remove from the heat and stir in the sugar.
50 g coconut oil,
100 g coconut sugar
Add the tiger nut flour, baking powder and chocolate chips and stir until everything is well mixed.
125 g chufa flour,
1 tsp baking powder,
50 g dark chocolate chips
Make a well in the centre and add the water and vanilla extract. Stir with a knife from the inside out until everything is well combined.
1 tsp vanilla extract,
3 tbsp water
Take a tablespoonful of the mixture and roll into a ball with your hands. Place on a lined baking tray and flatten slightly.
Repeat with the rest of the mixture, leaving room on the tray for the dough to spread. I made 12 cookies.
Bake in the centre of the oven at 180℃ (350℉, Gas 4) for
15 minutes
.
Leave on the tray for a couple of minutes to firm up, then use a spatula to transfer them to a wire rack to cool.
Notes
Please note:
calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Nutrition
Calories:
131
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
6
g
|
Cholesterol:
1
mg
|
Sodium:
43
mg
|
Potassium:
68
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Calcium:
31
mg
|
Iron:
1
mg