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School season has started and so has the hunt for healthy nut free snacks. I found these, and although not my kids favorite, I loved them and thought they tasted just like the digestive biscuits I used to eat in Europe with my tea. Very easy to make, and can be stored in the fridge for a week (maybe more, if I didn't eat them all). I did a mixture of almond butter and coconut oil, however if you want them nut free you can use coconut butter (not oil), if you only use coconut oil they will spread out more.
Ingredients
1/8 cup Coconut oil (room temperature)
1/8 cup Almond butter
OR
1/4 cup Coconut butter (use this if you want them nut free)
1/4 cup Maple syrup
1 cup Tigernut flour
1 tsp Vanilla
1 pinch Salt
1/2 cup Chocolate chips, melted, I used 70% to cover cookies
Step by Step
Place tigernut flour in the sifter, you MUST sift this flour. Add the other dry ingredients and mix together.
I use a 1/4 measuring cup and fill it half with almond butter and half with coconut oil which should be at room temperature, you can melt it slightly if it is very cold. If you want to make this nut free you can use coconut butter (not coconut oil). Add the maple syrup and whisk together.
Add the dry ingredients and mix together.
Roll into a ball and lightly press down to form a round cookie. I baked them on a silicone sheet, but they can also be baked on parchment paper or even just on a greased baking sheet.
They should be about 1/4 inch thick. Bake at 350F for about 12-15 minutes. and leave to cool completely before covering with chocolate.
Melt chocolate either in the microwave only for 30 seconds at a time, mixing well every 30 seconds. Or I place them in a warm oven in an oven proof dish and mix every minute. Of course the chocolate can also be melted in a bowl over simmering water.
Dip the cookies in, in this case I did the whole top of the cookie, you can also just dip half. place on a silicone sheet or parchment paper.
Place in the fridge to cool.
These should be kept in the fridge in a sealed container. Enjoy!
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