Tigernut Sunflower Cookies with Wild Blueberries
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A new sweet and chewy cookie, Tigernut Sunflower Cookies with Wild Blueberries. I love finding new fantastic products like Tigernut and Cassava flour. Both flours bake up perfectly with my gluten-free cookie recipes and neither require xanthan gum or guar gum.
Tigernut flour and Cassava flour are not only gluten and soy-free, but they are corn-free and Paleo as well. Here’s a fun fact that I didn’t know; tapioca flour actually comes from the root of the cassava plant.
Sunflower seed butter is a delicious alternative to peanut butter, in fact it’s just fun to interchange the two for a change. This is a great cookie for nut-free diets and if you prefer, add in some chocolate chips along with the dried blueberries. Another absolutely irresistible option is to spread some vanilla frosting between two Tigernut sunflower cookies and freeze them for later, it’s so good!
If you don’t have a recipe for an allergy-friendly vanilla frosting try one of these prepared brands:
- Pillsbury Creamy Supreme Vanilla Frosting (contains corn and soy)
- Miss Jones Vanilla Frosting (contains coconut)
- Duncan Hines Creamy Vanilla Frosting (vegan and gluten-free)
Don’t ask me why, but dried blueberries are the most amazing flavor combination in these cookies. The dried wild blueberries are my favorite. These berries are just the right size for a flavor boost without being overbearing. Next time I think I will add an extra handful!
To Make These Tigernut Sunflower Cookies with Wild Blueberries You Will Need These Ingredients:
- Sunflower seed butter
- Unsweetened applesauce
- Vanilla extract
- Dry sugar of choice, I used beet sugar
- Tigernut flour
- Salt
- Baking soda
- Dried wild blueberries
Here is a sunflower butter snack bar you might like to try GF SunButter Chocolate Chip Snack Bars, and maybe these Sunflower Seed Butter & Banana Oat Cookies.
Tigernut Sunflower Cookies with Wild Blueberries
Ingredients
- 1 cup sunflower seed butter
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2/3 cup dry sugar ~ I used beet sugar date, coconut, or granulated
- 1/4 cup plus 2 Tbsp Tigernut flour
- 1/4 tsp salt
- 1 1/2 tsp baking soda
- 1/2 cup dried wild blueberries ~ more if desired or omit
Instructions
- Line a baking sheet with parchment paper or a silicone liner.
- Combine first 4 ingredients in a medium bowl. Mix well.
- Make a well in the middle and add the rest of the ingredients. Mix all together.
- Scoop 2 tbsp of dough and place on a lined baking sheet. Push down to about half size.
- * Bake for 10-12 minutes at 350. Let cookies rest about 10 minutes before transferring to a wire rack.
