Tigernut Chocolate Chip Cookies with Collagen
Dairy free, egg free, gluten free, grain free, lactose free, nut free, peanut free, soy free, low carb, paleo.
Prep time: 10 min
Cook time: 8-10 min
Total time: about 20 min
Servings: 8 cookies
One day my friend and coworker Becky made me these cookies from Megan Stevens. Since then I became a huge fan of tigernut and arrowroot flours. I have friends and family members with a variety of dietary sensitivities and restrictions and these flours allow me to prepare desserts that make everyone happy.
I am a big chocolate lover and I tried a modified version of Megan Stevens’ cookies using chopped up chocolate. The result? DELISH. Since these cookies do not flatten while cooking, but actually rise a bit while mostly keeping their shape, you can also have fun with the dough trying a variety of shapes. To celebrate my first Valentines with Andy as husband and wife I baked heart shaped cookies ❤️. Albeit, I also had to fly back to Italy for a family emergency, so my mom ended up enjoying the cookies rather than Andy 🤦🏼♀️.
Ingredients
Extra fine tigernut flour, 55 g (½ cup). Double the amount if using a less fine brand like Naturtonix
Arrowroot flour, 40 g (⅓ cup)
Collagen peptides, 12 g (2 tbsp)
Baking soda, 1.2 g (¼ tsp)
Salt, 1.4 g, ¼ tsp
Erythritol, 12 g (1 tbsp)
Hu's chocolate bar (for severe allergies, read the allergy statement). If your only restriction is carbs, then Lily’s chocolate chips are a great option, 40 g - 50 g.
Coconut oil, 65 g (4.5 tbsp) or ghee (5 tbsp)
Honey, 20 g (1+¼ tbsp)
Apple cider vinegar, 2 g (½ tsp)
Tools you might be missing::
Instructions
1. Preheat the oven at 350 F and line a baking sheet with parchment paper.
2. If solid, melt the ghee in the microwave for 60 - 90 seconds (this depends on the type of microwave). Let it cool for a few minutes.
3. If starting from a chocolate bar, chop it in small pieces using a sharp knife. The finer the chocolate, the darker the final mixture will be.
4. Mix all dry ingredients, except the chocolate.
5. Add the wet ingredients and mix with a wooden spoon.
6. Add the chocolate, and mix with a wooden spoon.
7. Move the mixture to the baking sheet and shape it into a cylinder. Cut it in 8 equal parts (starting from the center and cutting each piece in ½ till you get 8 portions). Shape each piece into a ball.
8. Press each piece slightly. The cookies will rise a bit while cooking.
9. Bake for 8-10 minutes, until the edges of the cookies start to darken. The dough might be too dark to be able to see the change in color. In this case go for 8 minutes and adjust the second time around.
10. Let cool completely.
Nutritional information
Nutrition facts are provided as a courtesy, using the ingredients in the list and the USDA Food Database via myFitnessPal. We assume Hu's chocolate bar. This information is meant as a guideline only and should not be construed as a guarantee.
Using Lily’s chocolate chips, the net carbs go down to about 9 g.
Serving sIze: 1 cookie | Calories: 168 | Total fat: 12 g | Total carbohydrates: 12.2 g | Total fiber: 0.9 g | Total sugars: 4.8 g | Protein: 1.9 g | Net Carbohydrates: 11.3 g
Storing
You can store these cookies for 4-5 days in an airtight container. You can also freeze them and, to eat them, you can let them defrost at room temperature.
Notes
The ingredients I list here are meant to help you navigate food allergies and sensitivities, as well as dietary restrictions. If you have none, then you should be able to swap erythritol (12 g) with regular sugar (10 g), and use your favorite dark chocolate chips.