Description
Light and airy, these tigernut flour cookies bring together extra virgin olive oil, fragrant rosemary, and rich dark chocolate. Inspired by traditional Greek melomakarona and Mediterranean flavors, they’re gluten-free, sugar-free, and low-carb, and make a lovely treat to enjoy with tea or coffee.
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
- 50-60 grams dark chocolate (85% or above), chips or chopped
- Sea salt flakes (for topping)
Instructions
- Preheat the oven to 375°F (185°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together all dry ingredients.
- Separately, combine wet ingredients, whisking until they emulsify.
- 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.
- Stir in the chocolate chips, reserving some for the cookie tops.
- 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.)
- Gently press down on each dough ball to flatten slightly. Garnish with reserved chocolate and sprinkle with sea salt flakes.
- Bake for 15-20 minutes or until firm to the touch.
- 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.
