Low-sugar and rich in fiber and protein, these easy-to-prepare cookies are delicious and guilt-free! Serve with a glass of cold coconut milk to reinforce the coconut flavor.
MAKES: 13
INGREDIENTS:
- 1 1/2 cups tiger nut flour, such as Organic Gemini
- 1/2 cup finely shredded unsweetened coconut
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons unsweetened coconut milk beverage (or canned coconut milk)
- 1/4 cup creamy peanut butter (with salt, without sugar)
- 1/4 cup agave nectar
- 2 teaspoons pure vanilla extract
- 1/3 cup semisweet or dark chocolate chips
INSTRUCTIONS:
- Preheat the oven to 375 degrees F, place a rack in the center of the oven, and line a baking sheet with parchment paper. In a large bowl, stir together the tiger nut flour, coconut, baking powder, and salt. Add the coconut milk, peanut butter, agave nectar, and vanilla extract, and stir until well mixed. Stir in the chocolate chips until evenly distributed.
- Using an ice cream scoop, scoop rounds onto the parchment, spacing them about 1 inch apart. Flatten each round a bit with your palm. Bake until the cookies are golden brown, about 15 minutes.
