Tigernut Sunflower Cookies with Wild Blueberries
Sweet and chewy allergy-friendly cookies made with Tigernut flour and sunflower seed butter.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: 30 minute recipe, allergy-friendly, cookies, dessert, gluten-free, snacks, sunflower butter, tigernut flour, vegan, wild blueberries
Servings: 14 Cookies
Calories: 176kcal
Author: Mary Krick
- 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
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.
Serving: 1Cookie | Calories: 176kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 68mg | Fiber: 1g | Sugar: 13g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg