I’ve been loving your contest entries for the Kale & Caramel Cookbook giveaway from this past week’s post! Keep ’em coming and be sure to enter if you haven’t yet. As for these cookies, I’ve been holding onto this recipe, teasing you on Instagram for a few week’s now. I’ll dive into why this snack has caught my attention first, but then it’s onto telling you about Scott’s birthday surprise (!!!). Okay. These cookies. If you’ve been following for a while you know I’ve fallen in love with tigernut flour. It isn’t nut or grain, so this makes all the paleo and gluten free folks super happy. It’s actually a mineral and fiber rich root vegetable, and when ground the flour resembles something between almond meal and hazelnut flour. It contains half the fat of nuts and twice the fiber, big time happy about that over here. I’ve made three sweeter versions of snack bites using this flour for Scott in the past, but it was time to make a “Jessie friendly” snack using this stellar ingredient too.
What is “Jessie friendly”? It is low sugar, high fiber, medium fat, and free of the laundry list of “sensitive” foods I’ve been avoiding since my food sensitivity test last fall (I won’t bore you with the long list). These bites are called dark chocolate because they are heavy on the chocolate, lighter on the sweetness. For someone like me who hasn’t had processed sugar in two years, and has been eating a low level of even natural sugars – these are positively sweet. To my husband Scott who indulges in sweets whenever he gets the opportunity, there is little to no sweetness detected by his unacclimated taste buds. So use this as a word of caution for those of you wishing to make this recipe – and if you need more sweetness, substitute the water with maple syrup instead and you should be golden.
I’ve been enjoying these for an afternoon snack pretty often lately, when I need that afternoon “boost”. I’ve also made batches “protein style” (see recipe notes) for a post workout snack in the AM too. They even traveled well on the plane to my workshop last week, even though they are best when cold from the fridge. Sometimes I just want one before I head out to run errands, and I’ll spoon some nut butter on top like I did in the picture above. A few bites later and I’m on the car and the hanger has vanished. I hope if you make these cookies you find them to be the perfect snack to have on hand in the fridge all week. I’ll for sure have a batch in my suitcase on our way to Austin TX next week – so lets chat about that real quick!
WE ARE GOING TO AUSTIN. I am so excited. Scott and I have been talking about visiting Texas, specifically this city, for a few years now but it was never in the budget. Seeing our dwindling bank account over the past few months, with little to no “fun money” set aside for the near future, Scott was anticipating nothing more than a night of pizza ordering and Hockey watching for his 30th birthday. The sweetest part? He was completely content with this, and actually seemed excited by the meager prospect of his birthday night. Little did he know a few months ago I began work on a special project for his thirtieth, and thanks to his wonderful boss and our generous parents, my little dream became real. I surprised Scott this last weekend with the gift of an entire week off from work plus a trip to Austin for four days. Walking, hanging, biking, relaxing, sipping all the good coffee, and eating all the good food Austin can dish at us. It can be hard to draw lines between work and your personal life when your office is at home, so being anywhere but here is a necessity for relaxation at the moment. I couldn’t imagine a better place than Austin to kick it in, and luckily Scott felt the same. After quite a bit of convincing that I wasn’t pulling his leg, tears were shed over genuine smiles, and we are both ecstatic to board our plane Monday morning – woot woot!
I’ll try to share some of our fun on Instagram stories, but my man’s word rules – so if he says no phone, there will be no phone ;). But hang in there either way, because I’ll be sure to share some of our fun with you here in my next post after the trip! Thank you for always be so loving and supportive of me in this space, I genuinely appreciate it tons and hope you have the most joy filled weekend, ever. – xx
DARK CHOCOLATE TIGERNUT COOKIES
Makes about 10 cookies.
1 cup tigernut flour (see note)
1/4 cup raw cacao powder
1/4 cup hemp hearts
1/4 cup sprouted sunflower seeds
pinch of pink salt
dash of ground cinnamon
1/8 teaspoon ground vanilla bean seeds
1/4 cup dried mulberries, soaked 4 hours
1 tablespoon virgin coconut oil
Combine the tigernut flour, cacao powder, hemp hearts, sunflower seeds, salt, cinnamon, and vanilla in the bowl of a food processor and blend until they become a semi-fine flour.
Scoop the soaked mulberries out of their soaking liquid with your fingers and add to the processor bowl (save the liquid). Add the coconut oil as well (solid is fine). Process until well blended, about 20 seconds.
While still blending, remove the stopper from the small opening in the lid and drizzle in 1 tablespoon of the mulberries’ soaking liquid. Once the mixture becomes a swirling sticky ball, stop the processor. If it doesn’t form a ball and remains dry, add a second tablespoon of the soaking liquid.
Once finished, scoop out rounded spoonful of the dough using a cookie scoop and place on a parchment lined sheet (or flat plate). There should be 10 cookies. Place a small square of parchment on top of each cookie ball and press flat using the bottom of a cup. Place the sheet or plate in the fridge for an hour to set, then transfer to an airtight container and keep in the fridge until ready for snacking! Eat as is, or top with a spoonful of your favorite nut/seed butter for a filing snack.
NOTE: Make these protein-style by reducing the amount of tigernut flour to 3/4 cup and adding in 1/4 cup of your favorite protein blend. A simple hemp protein powder will leave you with a more chocolatey taste, where as a vanilla based one will overpower it a bit – make sure to leave out the ground vanilla beans if using a flavored powder. Don’t have tigernut flour? While almond or hazelnut flour will work as well, I recommend getting you hand on a bag of this wonderful stuff.
UPDATE: Want to make my low-lectin + protein version of these that I am loving? Replace 1/4 cup of the tigernut flour with a pure hemp protein powder; replace the sunflower seeds with ground flax seeds (flax meal); leave out the coconut oil, and instead add more of the mulberry soaking liquid until it gathers together into a ball. Follow all other instructions as normal.
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