Description
Lectin-free chocolate chip cookies made of millet flakes, almond flour, and tigernut flour. Flavors of cinnamon, nutmeg and vanilla.
Ingredients
- 1 1/2 cup almond flour
- 1/2 cup tigernut flour
- 2/3 cup millet flakes
- 1 teaspoon baking powder
- 1 teaspoon cinnamon powder
- 1/4 teaspoon nutmeg powder
- pinch of salt
- 1/3 cup coconut butter, melted but not warm
- 1/3 cup coconut oil, melted but not warm
- 1/3 cup nut butter (I used hazelnut butter)
- 1 teaspoon pure vanilla extract
- 1 tablespoon inulin powder or other compliant sweeteners, or more to your preference
- 2 pastured eggs, room temperature
- 70 grams dark chocolate, chopped or chocolate chips, minimum 75% cacao (add more if your heart desires)
Instructions
- Preheat the oven to 350F (180C) and take the eggs out of the fridge. Prepare a baking sheet with parchment paper.
- Put the oils and butter in warm water or melt them the way you want, making sure they won’t be warm when you mix them with the eggs.
- Combine all the flours, millet flakes, baking powder, cinnamon and nutmeg and salt in a bowl.
- In a bigger bowl, combine the melted butter together, add the eggs, vanilla and sweetener and whisk.
- Add the dry mix to the wet and mix the dough with the hands. The dough might look a little crumbly, but once you shape them in your warm hands they’ll stick together.
- Add most of the chocolate to the dough, combine and leave some chocolate to add on top.
- Shape the dough into about 15 balls, add them to the baking sheet and gently press them down, without making them too thin (see the picture with the section cookie). Gently stick the sides back together if they split too much.
- Bake them for about 12 minutes, take them out and let them cool. You can store them in an air-tight container, on the counter if it’s not too hot in the kitchen, or in a cool place. You keep them for more than 24 hours store them in the fridge or you can even freeze them.