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.
Mix ins 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.
Note: 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.
I have just been introduced to the spice Sumac and I am a bit obsessed with it at the moment. My low histamine, AIP diet for the most part lacks the flavor profile “acid”…no vinegar (high histamine) and citrus is often iffy. So finding a spice that has a zingy acidic citrus note is a real score, not to mention a colorful addition to my no nightshade bowls. I had on hand some coconut milk, garbanzo beans, turkey cutlet and had just made some homemade za’atar so I got creative. This turned out so well I need to write it down so I can recreate it again….SOON! I made a single serving, but you can always adjust the quantities. I cook with a little of this and a little of that, so I didn’t make exact measurements, but this is a pretty good estimate.
Extra virgin olive oil Leek whites, minced 1 Tablespoon Shallots, minced 1 Tablespoon 1 Boneless skinless chicken or turkey cutlet defrosted and slivered. Coconut milk 3/4 cup Cassava flour 1 tsp Cooked garbanzo beans, large spoonful. I use Eden brand. Za’atar* Sumac spice Spaghetti squash, cooked. I used the instant pot. 1 cup water and 12 min on steam with a closed vent. Cauli rice would be a great alternate.
Heat your sauté pan and coat the bottom with extra virgin olive oil. Sauté the leeks and shallots until slightly lucent. Add in the slivered turkey and cook until it turns white. Mix the cassava flour in to the coconut milk and then add to the sauté pan and stir. Add a large spoonful of cooked garbanzo beans. Sprinkle in a few shakes of the sumac spice and some sea salt. Let it heat a few minutes to let the flavors blend and to be sure the meat is cooked through.
Scoop out the cooked spaghetti squash into a bowl. Spoon on the creamy mixture. Pair it with your favorite green veggie, I chose oven roasted broccoli. Sprinkle za’atar generously over everything. This would be equally delicious over cauli rice.
For the homemade za’atar I toasted 1 Tablespoon sesame seeds over medium heat. I transferred to a mortar bowl. I added 1 Tablespoon of dried sumac and 1 Tablespoon of oregano I dehydrated from my garden. I sprinkled in 1 tsp of coarse flake salt. I ground this all using the pestle. You can sub dried thyme for oregano, but oregano is what I had on hand from my garden.
I have been craving a creamy salad dressing lately, something flavored like traditional ranch dressing. Admittedly it has been so long since I have had real ranch dressing I am not sure I remember accurately what it tastes like, but nonetheless I am trying to recreate what I recall. I googled dairy free recipes but they all seemed to include something I couldn’t have like egg, garlic or vinegar, so I set out to make my own version. This was my first go at it and I think it came out really delish, so I decided to share it here. I may tweak it over time, as often happens with my recipes, but will add notes at the end if I make any changes.
1 cup coconut milk (I only use Golden Star*) 1 T fresh lemon or lime juice 2 T extra virgin olive oil 1 T fresh dill 1 T fresh parsley 1 T fresh chives 1 tsp onion powder 1/2 tsp sea salt, I like smoked 1 1/2 T freshly ground golden flax
Blend all ingredients at high speed until creamy and smooth. Chill in fridge for a few hours before using to let flavors meld and to allow the flax to thicken the dressing. This would also make a delicious dip for veggies. Going to try using it like that next!
*I prefer Golden Star as it contains only coconut and it is nice and white and thick and creamy.