It’s that time of year – sweet treat time! Over the next month, it’s likely that you’ll be attending holiday parties, cookie exchange, or just have a hankering to do some baking. And, as you know, we’re on a mission to enjoy life while making it healthier.
So our cookie recipe today is low sugar, but also nut, seed, grain, dairy, egg, and gluten free. My 2-year-old daughter is allergic to all of the above, so I’m continually looking for ways to make something that she’ll love, as well as any of her friends. That’s a tall list of no-no foods, so finding a flour that checks all of those boxes has made my life so much easier.
The secret ingredient in our Raw Cookie Dough Balls is tigernut flour, which is not a nut but a small root vegetable. This little tuber is chock-full of fiber, protein, magnesium and zinc and has a slightly sweet and nutty flavor.
It’s my new favorite go-to flour when baking, because it actually replaces typical flour in a 1:1 ratio! Isn’t that the best news ever? Now there’s no need to do any conversions when baking.
For Thanksgiving, I made a sweet potato bar with a tigernut crust and it was out of this world! If you want to see this mouthwatering treat, check out our Instagram page. I also made our Banana Cupcakes with Coconut Cream Frosting recipe from tigernut flour for my nephew’s 1st birthday.
You can find tigernut flour online and most likely at your natural grocer. I’ve seen it at Whole Foods in several places across the country.
We hope you enjoy our little bite-size chocolate chip cookies that was inspired by our love of raw cookie dough. This cookie is guilt-free and filled with chocolatey goodness. It’s so simple that you can make it in 10-min or less!
If you’re looking for other healthy sweet treats this season, be sure to check out our Superfood Cashew Clusters, Nutty Quinoa Cookies, Pumpkin Fudge or Mexican Haute Chocolates to name a few.
To sweet treats without the sweet hangover,
Raw Cookie Dough Balls
Yield: 12 balls
- 1 ½ cups tigernut flour
- ¼ tsp sea salt
- 2 TB. raw honey or maple syrup
- 1 ½ tsp. vanilla extract
- 4 TB. olive oil
- 4-6 TB. Enjoy Life Mini Chocolate Chips or cacao nibs
Place the tigernut flour, sea salt, honey, vanilla extract, and olive oil in a small bowl. Using your hands or the back of a wooden spoon rub all the ingredients together until they form a coarse meal and are distributed evenly. Add the chocolate chips (or cacao nibs) and mix. Scoop a heaping tablespoon of the mixture and roll until it holds together into small balls. You may need to add a splash more olive oil to get the mixture to the correct consistency. Chill/freeze for up to 1 week. (if they last that long!)
Yum! I couldn’t find tigernut flour so am subbing with almond flour.Any idea what the proportion change would be? Thanks!
Hi Lauren, We’ve seen tigernut flour at Sprouts and online if you’re looking for it in the future. But that’s a good question about almond flour. Though we haven’t tried it with almond flour, we are guessing you’ll can use the same amount but will want to bake it vs. leaving it raw. Since we haven’t tried it, we can’t say for sure. If you do try it let us know! XO, Jo & Jules
Jo and Jules,
Why would one have to bake these with almond flour?
Hi Jenny, We suggested that for almond flour because it tends to crumble more. But again, we haven’t tried it ourselves so we can’t say for sure. If you try it and it holds together well, then it should be fine as is. XO, Jo & Jules