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These are soft and chewy, refined sugar free, gluten free, nut free (so yes you can send them to school) and can be made vegan. They can be made dairy free either using vegan butter or coconut butter, which would make them Paleo as well. My kids like them without the chocolate chips, so I made them both ways. I kept them in the fridge and felt they kept better than at room temperate because of the tigernut flour.
Ingredients
1 cup Tigernut flour
2 tbsp Arrowroot starch
2 tsp Unflavored gelatin powder
1 tsp Baking powder
1/4 tsp Salt
1/4 cup Butter or ghee
1/4 cup Coconut oil
1/4 cup Maple syrup
1 tsp Vanilla
1/2 cup Chocolate chips
Step by Step
Place all dry ingredients into a strainer and sift into a bowl. Tigernut flour MUST be sifted. The unflavored gelatin powder goes in there as well.
Place butter and room temperature coconut oil in bowl. Both Coconut oil and butter should be room temperature or about 76F. I made these in the summer so they were pretty warm, if I were making them in the winter I might put them near the oven or something warm, you don't want them melted but easy to beat.
Beat together.
Add maple syrup and beat well.
Add dry ingredients and mix well. Add the chocolate chips (or not if making without) mix well. Ideally you would put them in the fridge for about 1/2 hour or 1 hour but this is optional. If you do leave them in the fridge overnight, the dough will be quite hard but will work wonderfully if you leave it out for a bit just so its soft enough to scoop on to the tray.
Drop them on to a greased cookie sheet, or a silicone mat. Bake at 350F for about 8-10 minutes. Leave for a few minutes then place on a cookie rack to cool. Enjoy. These are delicious out of the oven but do keep well in a sealed container in the fridge.
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