Low Sodium Tigernut Flour Snickerdoodle Cookies

Total time42 min

Prep time20 min

Cook time12 min

Low Sodium Tigernut Flour Snickerdoodle Cookies

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Ingredients

18 servings

For the gelatin egg

1 tbsp unflavored gelatin powder
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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3 tbsp cold water

For the dough

2 cups tigernut flour
2 tbsp arrowroot starch
½ tsp baking soda
1 tsp cream of tartar
½ tsp ground ceylon cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup coconut oil, melted and cooled
¼ cup honey
1 tsp vanilla powder

For the cinnamon coating

2 tbsp honey
1 tsp ground ceylon cinnamon

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 powder over the cold water in a small bowl and let it bloom for 2 minutes, until the surface is fully wrinkled and the gelatin has absorbed the water. Whisk vigorously for about 30 seconds until frothy and slightly thickened, then set aside.

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