Chocolate chip cookies…who doesn’t love them? While I have an incredible recipe for tigernut flour chocolate chip cookies, I wanted to alter it a bit with the mini muffin tin I got over Christmas. While my original recipe is inherently autoimmune-protocol paleo in nature, I made today’s recipe with both my low carb and AIP followers in mind. While tigernut and arrowroot flour aren’t necessarily low in carbs per-say, I still wanted to make a version of my beloved cookie recipe with monk fruit instead of the added sugars. Overall, you can use maple sugar, monk fruit, or coconut sugar – the choice is yours. Whichever you choose, I know you will not be disappointed. As a note, if you are following the AIP, simply use raisins or homemade carob chips in place of the chocolate chips. Overall, there is not much more to say about this recipe except for try it! I know you’ll love them just as much as myself.
Tigernut Flour Chocolate Chip Cookie Bites
Yields 24 mini cookie bites
- 1/2 cup non hydrogenated palm shortening (or) ghee, melted
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tbsp gelatin
- 1 tsp vanilla extract
- 1/2 cup maple sugar (or) monk fruit
- 3/4 cup tiger nut flour
- 1/2 cup arrowroot flour
- 1/2 cup Lily’s chocolate chips (or) carob chips
- Mix together dry ingredients, then add in melted fat and vanilla, stirring until a crumbly dough has formed, then mix in chocolate chips.
- In a mini muffin tin, measure 1 tbsp dough into each mini muffin well, pressing the dough down lightly into the well.
- Place the mini muffin tin into the oven and bake for 12 minutes.
- Remove the mini muffin tin from and allow to cool completely before removing cookie bites.
Jude 1:24-25 “To him who is able to keep you from falling and to present you before his glorious presence without fault and with great joy — to the only God our Savior be glory, majesty, power and authority, through Jesus Christ our Lord, before all ages, now and forevermore! Amen.”