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tiger nut gluten-free cookies
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Tigernut Sunflower Cookies with Wild Blueberries

Sweet and chewy allergy-friendly cookies made with Tigernut flour and sunflower seed butter.
Prep Time10 minutes
Cook Time10 minutes
Total Time30 minutes
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

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.

Nutrition

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