Autoimmune Paleo Tigernut Butter Shortbread
- 2 cup 2 cup 2 cup Tigernut Flour, sifted
- .5 cup .5 cup .5 cup Tapioca Starch
- .5 cup .5 cup .5 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, melted
- .5 cup .5 cup .5 cup Organic Coconut Oil, melted
- .25 cup .25 cup .25 cup Coconut Palm Sugar
- 1 tsp 1 tsp 1 tsp Baking Soda
- .25 tsp .25 tsp .25 tsp Himalayan Pink Salt
- .5 cup .5 cup .5 cup Dark Chocolate Chips, Enjoy Life Chocolate chips, AIP Reintroduction
- Preheat oven to 350 degrees
- In the bowl of food processor add all ingredients
- Pulse several times, then blend until smooth
- you may have to scrape down the sides several times
- add in chocolate chips if using.
- Scoop by tbsp onto cookie sheet lined with parchment paper
- bake for 12 minutes
- cool on the counter before placing in the fridge
- Cookies taste the best once completely cooled.
This cookie uses an autoimmune paleo cult favourite, tiger nuts, in two forms. The flour and the butter (which in this recipe resembles peanut butter…mmm). Rebecca from Lichen Loving Paleo has created two amazeballs recipes for homemade tiger nut butter. No-nut tiger nut spread found here or tiger nut butter 2.0 found here. I just love this recipe because it really surprises you. The soft dough tastes amazing, but doesn’t seem to be much. The first pulled from the oven, these cookies remain very soft. Don’t be dismayed! Let them cool on the counter, and then rest in the fridge overnight and they will blow your mind! And who doesn’t like that, especially when you know they do not contain all that sugar.