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Tigernut Flour Cookies with Rosemary and Olive Oil

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Description

Olive oil, rosemary, and dark chocolate is one of my favorite combinations of flavors. Enjoy these light and fluffy, keto friendly cookies with coffee and tea. 


Ingredients

DRY INGREDIENTS

  • 1 cup (112 grams) tigernut flour, packed
  • 3 tablespoons tapioca flour
  • 1/2 teaspoon baking soda
  • A pinch of salt

WET INGREDIENTS

  • 1 pasture-raised egg
  • 1/2 cup extra virgin olive oil
  • Zest from one organic lemon or orange
  • 2 tablespoons keto-friendly sweetener (e.g., monk fruit or allulose)
  • 2 teaspoons fresh rosemary, finely chopped

ADD-INS

  • 5060 grams dark chocolate (85% or above), chips or chopped
  • Sea salt flakes (for topping)

Instructions

  1. Preheat the oven to 375°F (185°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together all dry ingredients.
  3. Separately, combine wet ingredients, whisking until they emulsify.
  4. Gradually fold the dry mixture into the wet, using a spatula or a whisk, until fully incorporated. The result should be a sticky, soft dough.
  5. Stir in the chocolate chips, reserving some for the cookie tops.
  6. Take roughly one tablespoon of dough per cookie, shaping into a ball. Place on the baking sheet, ensuring adequate spacing to allow for expansion. (Note: If the dough is too sticky to handle, refrigerate for 30 minutes prior to shaping.)
  7. Gently press down on each dough ball to flatten slightly. Garnish with reserved chocolate and sprinkle with sea salt flakes.
  8. Bake for 15-20 minutes or until firm to the touch.
  9. For optimal texture, store in an air-tight container and refrigerate or freeze. While you can eat them at room temperature, I love their texture when chilled.