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Crumbled Tigernuts Chocolate Chip Cookies
Crispy on the outside and chewy and soft on the inside, these cookies are made with our Crumbled Tigernuts.
High in resistant prebiotic fibre that can help reduce blood sugar spikes and keep you feeling full for longer, tigernuts are also a source of plant protein, vitamin E, potassium and antioxidants.
We’ve added Cacao Crunch – irresistible little cacao nibs (nature’s chocolate chips) coated in liquefied chocolate and panela.
Crumbled Tigernuts Chocolate Chip Cookies
Power Super Foods
12
snacks
Crispy on the outside and chewy and soft on the inside, these cookies are made with our Crumbled Tigernuts.
High in resistant prebiotic fibre that can help reduce blood sugar spikes and keep you feeling full for longer, tigernuts are also a source of plant protein, vitamin E, potassium and antioxidants.
We’ve added Cacao Crunch – irresistible little cacao nibs (nature’s chocolate chips) coated in liquefied chocolate and panela.
Ingredients
1 & ½ cups Power Super Foods Crumbled Tigernuts
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 tbsp Power Super Foods Cacao Crunch
3 tbsp Power Super Foods Chia Seeds
1/3 cup Power Super Foods Coconut Sugar
1 tsp vanilla
¾ cup tahini
1/3 cup mashed medium ripe banana
1 egg or egg replacer (chia or flax egg)
1 tbsp maple syrup
Directions
Thoroughly mix dry ingredients – Crumbled Tignernuts, baking powder, cinnamon, salt, chia seeds, Cacao Crunch and Coconut Sugar.
Mix egg (or egg replacer) with maple syrup, vanilla, tahini and mashed banana.
Add wet ingredients to dry and mix together. Mixture will be sticky.
Spoon heaped teaspoons onto a lined tray making circles and press down slightly. Add flaky sea salt and additional Cacao Crunch as optional garnish.
Bake at 180 degrees C for 12-15 minutes.
Allow to cool. Cookies will be crispy on top and soft and chewy in the centre. They will soften if stored in a covered container.