Low Iodine Carob Chip Tigernut Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.7(8)
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Learn more →Ingredients
16 servings
Gelatin egg
- 1 tbsp gelatin (unflavored)
- 3 tbsp warm water
Cookie dough
- 2 cups tigernut flour
- ¼ cup arrowroot starch
- ½ tsp baking soda
- ½ tsp ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ⅓ cup coconut oil, melted and cooled
- ⅓ cup maple syrup
- 1 tsp apple cider vinegar
- ½ tsp vanilla powder
- ½ cup carob chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
Make the gelatin egg: sprinkle the gelatin over the warm water in a small bowl and let it sit for 1 minute, then whisk vigorously until fully dissolved and slightly frothy, about 30 seconds. Set aside.
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