December Blog Post
A few months ago I learned about tiger nuts from The Allergy Chef, who I follow on Instagram. She shares her wealth of knowledge, tips and resources for people with food allergies and I’ve found her posts tremendously beneficial! I learned that tiger nuts are not nuts at all, they’re actually a tuber which can be soaked and eaten as they are, by themselves or in snack mixes, made into milk as a dairy-free alternative or into flour for a gluten-free alternative.
Since learning about them I’ve been having all kinds of fun experimenting with them in all the forms mentioned above!
As the holidays are quickly approaching, I’ve begun baking my annual array of Christmas cookies. I bake several types and always enjoy experimenting with new varieties and flavor combinations, so was inspired to try using tiger nut flour in cookies this year.
I was reticent to tamper with any of my tried and true Christmas cookie recipes, so thought it best to create a brand new cookie. I really didn’t want there to be anything to compare it to, as I wanted to avoid any disappointment if it didn’t turn out as well as what would be expected. It’s been a while since I’ve made thumbprint cookies and thought they’d be a good variety to try using tiger nut flour in.
I had purchased a jar of coffee jelly at a local country fair in my area this fall. The jelly was really unique with a sweet, but nice deep coffee flavor. I had purchased it with with the intention of using it as a glaze for roast pork loin, but thought it might also be interesting to try in in a chocolate thumbprint cookie.
I love the decadent richness of chocolate and coffee, but if coffee jelly isn’t available, raspberry, apricot or cherry jam or all-fruit spread would also be delicious!
I was happily surprised with these cookies, as was my husband and chief taste-tester! Using the tiger nut flour I noticed made the dough came together nicely, and it was easy to roll it in smooth balls. If the flour is sticky, simply add a more flour little, by little, until the consistency is smooth enough to handle. The cookies didn’t spread too much on the cookie sheets and resulted in a nice, chewy textured cookie. I’ll most definitely be turning to tiger nuts for creating more grain free recipes! Stay tuned!
Coffee filled Cocoa Thumbprint Cookies
The combination of the coffee jelly and the dark chocolate make these cookies rich and decadent! If coffee jelly is unavailable, they’d be fantastic with seedless raspberry, apricot, or cherry jam or all-fruit spread! They make a delicious grain-free cookie!
1/2 cup palm shortening (I used Spectrum Culinary brand)
1/2 cup coconut palm sugar
1 cup + 1 Tbs Tiger nut flour
1/2 + 1 Tbs Unsweetened cacao powder
1 tsp pure vanilla extract
1 tsp baking soda
1/2 tsp sea salt
1- 2 Tbs Coffee jelly (or jam/jelly /all fruit spread in flavor of choice) for center of cookies
1/4 cup allergen-free chocolate chips for drizzle (I use Enjoy Life brand)
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper & set aside.
Mix palm shortening, egg, vanilla & coconut palm sugar with a hand held mixer until fluffy.
Slowly add tiger nut flour, cocoa, baking soda & sea salt & mix until combined & it forms a smooth dough.
Roll in 3/4” balls, place on prepared cookie sheet and flatten with fingers, forming a little indentation in the center of each cookie. Go over each cookie & press your knuckle into each cookie to further indent the center. Spoon a small amount of coffee jelly into center of each cookie (about 1/2 tsp). Bake for 8 minutes. Let cool completely. Melt chocolate & drizzle over cookies. Let cool until chocolate is set. Store in an airtight container. Makes about 30 cookies
These cookies are gluten-free, dairy-free, and grain-free.