Tigernut Breakfast Choc Chip Cookies

Directions

1. Preheat oven to 180 degrees C

2. Mash banana in a large bowl, then mix in brown rice syrup and peanut butter until well combined.

3. Add the Tigernut Flour and almond meal to the mixture and combine well.

4. Add in the hemp seeds, Cacao Nibs and chopped dark chocolate and fold through.

5. Roll into balls and place onto a lined baking tray and flatten using your hands or a spoon

6. Bake for 15-20 minutes or until lightly golden brown.

7. Let cookies cool for 5 minutes and enjoy!

8. Store in an airtight container in the fridge or freezer.