Ingredients

The following ingredients have 12 Servings
  • 1/2 cup refined coconut oil
  • 1 teaspoon vanilla
  • 1/2 cup coconut sugar
  • 1 egg
  • 1 1/2 cup tigernut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup dark chocolate chips

Instruction

  • Preheat oven to 350F.
  • In your electric mixer, whisk together the melted coconut oil, vanilla, coconut sugar, and egg until creamed together and combined.
  • Add in the tigernut flour, baking soda, and sea salt.
  • NOTE: tigernut flour does tend to clump up, so I think it’s best to use a handheld or standing electric mixer to make sure everything gets nicely combined.
  • Fold in the chocolate chips.
  • Use a cookie scooper to scoop the dough onto a baking sheet lined with parchment paper.
  • Gently press the tops of the cookie dough mounds down just the slightest.
  • Add a coupe extra chips to the top.
  • Bake for 10 minutes.
  • Allow the cookies to cool on the baking sheet before transferring them to a cooling rack. The cookies are pretty delicate when they first come out of the oven so they need to set and cool before you move them.
  • Sprinkle with additional sea salt and enjoy!!