Fall seems to be a favorite time of the year for foodies. The flavors of fall bring back memories, nostalgia, with notes of pumpkin spice, chai, cinnamon, nutmeg, the warming spices and herbs of your pantry. I am a self proclaimed pumpkin spice freak, as typical as it may make me.
I have been notorious for making my cookies too "cake like" so I set out to create a thin, crispy chewy cookie with Organic Gemini's Tiger Nut Flour today.
After researching what makes a legit cookie recipe, the basic science and components, I learned the simple rule of 1:2:3. 1 parts sugar, 2 parts fat, 3 parts flour, with a binding agent and rising agent. I took this simple ratio and winged it, with a result I was very pleased with. These cookies are a little crisp on the edges, soft in the middle, and chewy thin, unlike the cake cookies of my baking past.
*Note Baking Powder is NOT totally paleo, but there are ways to make it paleo. See here.
For these cookies, you will need:
3/4 cup Tigernut Flour
1/2 cup grass-fed butter
1/4 cup Nutiva Coconut Sugar
1 tbsp raw honey
1 tbsp nut milk
1 egg yolk
2 tsp pumpkin spice
1 tsp vanilla
1 pinch Real Salt
1/2 tsp baking powder
Melt butter over low on the stove top and mix with sugar, almond/nut milk, honey, egg yolk and vanilla in a large bowl.
Slowly add in dry ingredients: salt, pumpkin spice, flour, and baking powder.
Mix well and drop onto a well greased cookie sheet by the tablespoon.
Bake at 350 for 10-12 minutes and let cool.
Carefully remove and frost if desired.
For half of my batch, I mixed some pumpkin spice and Nikki's Vanilla Cake Batter Coconut Butter in a small skillet until runny, then drizzled over my cookies.
Enjoy (and you can thank me later for how AMAZING your entire house smells ;)
Come gather around the warm glow of the fire and listen, watch, share, discover, and be inspired by the conversation. It is here where we explore stories, and new ideas. Pull up a rock.