Warning: These low carb cookies are dangerously good.
OK. You have been forewarned! Seriously though, over the last 7 years I rarely ate treats of any kind, but I am moving in to a phase of my diet with more inclusion, rather than exclusion and so I decided to create a low carb cookie I could enjoy as an occasional treat. These exceeded my expectations. I will say they are definitely best right after they have cooled from baking. They get a little chewier the next day, though if you heat them back up for a short while they bounce back to their original caky texture. For that reason I have created a small batch recipe. If you do double the batch they freeze well. Just sayin’!
The variations on this cookie base open up lots of possibilities, so feel free to experiment. I started with coconut oil which gave them a greasier texture and then subbed in olive oil which gave them a caky and lighter crumb.
Tigernut Low Carb Cookies
Line a baking sheet pan with parchment and preheat the oven to 350.
Start with a sifter over a mixing bowl and sift in the dry ingredients. Mix them well to avoid clumps, especially of gelatin.
Mix in the wet ingredients. It will be a crumbly dough.
Add the mix ins and stir again.
Using a small scooper or tablespoon, scoop out the dough and form in to a ball in your hands and then flatten slightly on to a parchment lined baking sheet. They may fall apart a little, but just squish them back in to shape. The gelatin will help keep them together once they are baked.
Bake at 350 for 9-10 minutes.
Remove from oven and slide the cookies and the parchment on a to a cooling rack. Let cool for at least 15 minutes so they will firm up.
These are best enjoyed right after they cool when they will have the best moist and caky texture.
ENJOY! At only 2 gm net carb per cookie, these are nice little fat bombs. Tigernuts are full of prebiotic fiber that can feed your gut microbiome and gelatin is part of many gut healing protocols. Win win.
1/4 cup Tigernut Flour, I use TigerNuts USA brand
1/4 cup Coconut Flour
2 tsp Monk Zero by Smart 138
2 T Gelatin
2 T olive oil
5 T full fat coconut milk or cream
1 tsp vanilla, I make mine homemade
2 T sliced tiger nuts (adds an oatmeal like texture)
2 T Cacao nibs, I use Navitas
TIP: If you open a can of coconut milk that you cannot use up quickly freeze it into silicone molds. Those cubes are handy for future recipes or frozen drinks. I love this large cube mold I got on Amazon.
I experimented with omitting sweetener altogether. The taste was nearly as good, but the cookie was a lot more crumbly. If you want to omit the sweetener maybe try adding a little more olive oil.