TigerNuts Cinnamon Sugar Cookies
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Finding a good AIP Cookie recipe that has the texture and crunch of a traditional cookie can be tough, but these simple little cookies have that covered! You can whip up a batch in no time at all and have your kiddos help you roll them into balls to be baked. They remind me of sugar cookies crossed with a hint of that familiar peanut butter taste .. but without the peanut butter of course!
If you want to make these cookies coconut free, you could probably safely use an alternate oil like extra virgin olive oil, avocado oil or tigernut oil.
TigerNuts
If you’re just getting started on the AIP and you haven’t heard of TigerNuts, I’m sure you’ll be running across recipes soon that call for one iteration of them or another.
TigerNuts flour was one of the first ingredients I decided to try when I started my personal AIP journey, and I have to say they’re probably one of my favorite AIP dietary discoveries. You’ll find lots of recipes posted in my AIP Recipe Collection Facebook Group that calls for them, and I think the flour makes some of the best AIP cookies – especially when it comes to taste, texture and crunch!
Before we go any further, you should know that they’re not nuts at all, they’re actually tubers, so they’re 100% AIP elimination stage compliant! Woohoo! (You can learn more about them in my post about unfamiliar foods you’ll run into on your AIP journey, and on my affiliate’s website – TigerNuts USA)
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TigerNuts Cinnamon Sugar Cookies
Ingredients
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium-size mixing bowl, whisk together the first quantity of TigerNuts flour, baking soda, cinnamon and salt, making sure there are no clumps.
- In a small mixing bowl, whisk together the coconut oil, TigerNuts flour, maple syrup and vanilla extract.
- Pour the wet ingredients into the dry. Stir well to thoroughly combine. You will need to use your hands to fully incorporate.
- Using your hands, roll the dough, about 1 Tbsp. at a time, into a ball and place on the parchment lined baking sheet. Continue until all the dough has been used – you should have about 2 dozen.
- Bake for 15 minutes, until they are starting to firm up on the outside.
- Let cool on the baking sheet for a few minutes before transferring the cookies to a
wire rack to continue cooling completely.
Notes
These cookies keep well in an airtight container and can even be frozen and enjoyed straight out of the freezer!
If you want to make these cookies coconut free, while I haven't tried it, you could probably safely use an alternate oil like extra virgin olive oil, avocado oil or TigerNut oil.
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