I call these cookies but they are more like ‘cakies’ as they have a soft cake like middle in a fat cookie shape.
You can grind the tiger nuts to make tiger nut flour or buy our pre ground tiger nut flour. Make sure it is ground very finely (like actual flour) as I found any residual coarseness comes through in the finished product. You can also use the equivalent in pulp from making nut milk.
The very basic recipe would be just three simple ingredients- banana, tiger nuts and nut butter but I have added different mix-in variations to inspire your creativity.
Makes approx 8-10 cookies
1 banana (approx. ½ cup)
½ cup ground tiger nuts (or pulp or tiger nut flour)
¼ cup nut butter (I used peanut butter)
A good pinch of salt (unless using salted nut butter)
Options: ¼ cup cocoa and/or a handful of chopped nuts and cranberries for a ‘trail mix’ version.
Note: if using the pulp the cookie batter will be slightly wetter, it works well either way depending on if you want more of a visually smooth or rough cookie.
Blend the ground tiger nuts, banana and nut butter together until you have a thick smooth batter. Add extra ingredients if using (or press on top). Spoon apricot sized dollops of the batter on a lined baking sheet and bake for approx 20 minutes at 180C until golden on top.
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