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Chocolate Tiger nut Cookies (AIP, Paleo, Vegan)

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These cookies have been on my mind lately. I actually created this recipe in the Spring because I knew once the weather turned cooler in the Fall that I would be craving a cookie like this.

This chocolate cookie is perfect with a cup of hot apple cider, but I also think they would be delicious for the upcoming holiday season. I can imagine myself enjoying these in the Winter with a hot chocolate or dipping these in some festive icing for a holiday treat!

If you have successfully reintroduced chocolate then you can go ahead and sub chocolate for the carob. I used chopped skinned tiger nuts and homemade carob chips (recipe here) to make these AIP compliant but you could use dairy free chocolate chips and chopped hazelnuts, pecans, walnuts, or macadamia nuts instead, if you tolerate them. If you wish you could also just leave out the tiger nuts or nuts and keep these simply chocolate.

Whether you decide to make these for a treat or save them for your cookie exchange this holiday season, I guarantee you are going to love them!

XO Meagen Ashley

 

Chocolate Tiger nut Cookies (AIP, Paleo, Vegan)
A decadent chocolate cookie with tiger nuts!
Servings12 cookies
Prep Time10 minutes
Cook Time10-12 minutes
Instructions
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Mix the dry ingredients in a small bowl, except for the carob chips and tiger nuts.
  3. Mix the wet ingredients in a large bowl. Add the dry ingredients into the bowl with the wet ingredients and stir until thoroughly combined.
  4. Stir in the chopped tiger nuts and the carob chips.
  5. Roll into 12 balls and flatten on a cookie sheet to make a cookie shape.
  6. Bake for 10-13 minutes. Cookies should be slightly firm to the touch in the center.
  7. Let cool for 10 minutes on the pan and then move to a cooling rack to cool completely.
  8. Store in the fridge in a glass container for up to 1 week or freeze for up to 3 months.

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