From Lisa’s original Functional Nutrition Foodie recipe archive.
Ingredients
- 2 tablespoons ground flax
- 1 tablespoon vanilla paste
- 5 tablespoons water
- ½ cup tahini
- ½ cup tigernut flour
- ¼ cup coconut sugar
- 2 tablespoons organic maple syrup
- 2 teaspoons baking powder
- 1 tablespoon lemon juice
- ¼ to ½ cup sulphite-free shredded coconut
- ½ cup dark chocolate chips
- ¼ teaspoon sea salt
- Chopped macadamia nuts or dates, optional
Method
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- Combine the ground flax, vanilla paste and water. Leave it to thicken for 10 minutes.
- Stir in the tahini, tigernut flour, coconut sugar and maple syrup.
- Add the baking powder and squeeze the lemon juice over it, then mix well.
- Fold in the shredded coconut, dark chocolate chips, sea salt and optional macadamia nuts or dates.
- Roll the dough into balls. Leave them round or flatten them gently, depending on the shape you prefer.
- Bake for 15 minutes, then allow the cookies to cool and firm.
