Eat Well Aug. 8. 2014
Desserts

Tigernut Chocolate Chip Cookies

Aug. 8. 2014
Desserts
McKel (Hill) Kooienga, MS, RDN, LDN

McKel (Hill) Kooienga, MS, RDN, LDN

Dietitian, Founder

Grrr tigernuts. Nope, I’m totally not trying to make up a new corky name for a nut or a seed, tigernuts are in their own category. Before I even touch on what tigernuts are and why you should know about them, I’m jumping for joy to share with you all a chocolate chip cookie recipe. Why? Because I just realized I’ve never shared a simple chocolate chip cookie recipe before, how did this go unnoticed you guys? Come on you’re supposed to keep me on track here. Undoubtedly, these aren’t a traditional chocolate chip cookie in the sense of texture and nutrition profile. They’re high in fiber, contain healthy fats and made with these unique tigernuts, which also give these cookies a delicious, sweet, and nutty flavor unlike any nut/seed I’ve had.

You can bet these aren’t going to be your traditional chocolate chip cookies, so let’s get over that for a minute, these cookies are going to be completely in line with the Nutrition Stripped Lifestyle– gluten free, dairy free, free from processed ingredients, oh and awesome. Just sayin’. These are crumbly cookies, not dense at all, but crumbles perfectly in your mouth. Another reason why I’m thrilled to share this recipe with you all today is, selfishly, all the recipe testing I did to come to the final product. I love recipe testing and so do all my friends, I’m a lucky gal to have such willing testers 😉 An added bonus to all this recipe testing, I’ve come up with about 3 recipes for the Nutrition Stripped cookbook! Ahh I can’t wait to share with you all the ideas I have for the cookbook. Till then, this should suffice.

When I was contacted by Organic Gemini to try out a couple samples of their products, tigernuts included, I did a doubletake and re-read the email. Tigernuts, what in the world are tigernuts and how come I haven’t heard of these before? Admittingly I felt left out, I like to think I’m pretty privy in the world of “odd foods”, but this was a whole other world. Nonetheless, when I tried their products I fell in love and had to collaborate, thus this beautiful recipe is completely inspired and shared with you because of Organic Gemini.

So what’s a tigernut? Tigernuts are not even nuts, they’re considered a vegetable! They’re loaded with prebiotics (a.k.a. the food for probiotics), fiber, healthy fats, protein, carbohydrates, and a bit of natural occurring sugar. I’ve been enjoying them sprinkled on top of my smoothie bowls in the morning or taking a handful with me as a snack on the go. They’re incredibly unique, they taste like an almond mixed with the sweet taste of dates, creaminess of a cashew, and are quite chewy. Definitely not like any vegetable I’ve ever had in my life! Side note, their Tigernut Horchata is on a whole other level, it’s a must try and completely vegan. {tigernuts and horchata pictured below}

Tigernut Chocolate Chip Cookies
Recipe Type: dessert
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 14
A unique chocolate chip cookie made with tigernut flour, tigernuts, and chocolate chips. GF VGN Paleo
Ingredients
  • 1 cup almond flour
  • 1/2 cup tigernut flour
  • 1/2 cup dark chocolate chips
  • 2 tablespoons tigernuts, coarsely chopped
  • 2 tablespoons maple syrup
  • 1/3 cup + 2 tablespoons coconut oil, melted
  • 1/4 cup brown rice flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
Instructions
  1. In a large mixing bowl, combine all the dry ingredients (flours, baking powder, sea salt, chocolate chips, tigernuts). Set aside.
  2. In a small mixing bowl, combine melted coconut oil with maple syrup, vanilla and stir until combined. Add this to the large mixing bowl with dry ingredients.
  3. Cover the dough and refrigerate for at least 30 minutes.
  4. Once chilled, take about 1 tablespoon of the dough and form a ball in the palm of your hands.
  5. Place on a lined baking sheet or well greased with coconut oil.
  6. Repeat until all the dough has been formed into small balls.
  7. Bake at 350 degrees F / 176 degrees C for 10 minutes or until golden brown. Check at 5 minutes for doneness.
  8. Allow cookies to cool before enjoying.
  9. You may freeze the cookie dough for later use and thaw when you’d like to bake.

I would love to hear how you all like these cookies, the tigernut flour is a must in this recipe, it makes the cookie taste naturally sweet and nutty all at the same time. I hope you all enjoy these and be sure to tag me to show your creation #nutritionstripped

xx McKel

Disclaimer: This recipe post was sponsored by the amazing team of Organic Gemini. I was compensated for developing this recipe, but all opinions remain my own and are presented with integrity and truth! I only share products or brands I believe in. Catch up with them @ourtrueroots #yourtrueroots 

p.s. I’m taking the Matthew Kenny Cuisine food photography course and guess what? They’re giving you all an amazing discount too, 20% off. Email the admissions team: [email protected]matthewkenneycuisine.com and use the promo code: #nutritionstripped to receive more information, and enroll in the month of August. They also offer other amazing courses to check out –MK ONLINE Course Catalog. It’s great content so far and I’ll be posting later on a “before” and “after” blog post about my experience. 

The Recipe

Serves 14

Print

Ingredients:

  • 1 cup almond flour
  • 1/2 cup tigernut flour
  • 1/2 cup dark chocolate chips
  • 2 tablespoons tigernuts, coarsely chopped
  • 2 tablespoons maple syrup
  • 1/3 cup + 2 tablespoons coconut oil, melted
  • 1/4 cup brown rice flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt

Directions:

  1. In a large mixing bowl, combine all the dry ingredients (flours, baking powder, sea salt, chocolate chips, tigernuts). Set aside.
  2. In a small mixing bowl, combine melted coconut oil with maple syrup, vanilla and stir until combined. Add this to the large mixing bowl with dry ingredients.
  3. Cover the dough and refrigerate for at least 30 minutes.
  4. Once chilled, take about 1 tablespoon of the dough and form a ball in the palm of your hands.
  5. Place on a lined baking sheet or well greased with coconut oil.
  6. Repeat until all the dough has been formed into small balls.
  7. Bake at 350 degrees F / 176 degrees C for 10 minutes or until golden brown. Check at 5 minutes for doneness.
  8. Allow cookies to cool before enjoying.
  9. You may freeze the cookie dough for later use and thaw when you’d like to bake.

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