Paleo, gluten-free, dairy-free, vegan, low-sugar, and relatively high in fiber and protein, these cookies are delicious and guilt-free! They're also incredibly easy to prepare! Try them with a glass of cold coconut milk to reinforce the coconut flavor.
1-1/2 cups tiger nut flour, such as Organic Gemini
1/2 cup finely shredded unsweetened coconut
1 tsp baking powder
1/4 tsp salt
1/4 cup plus 2 Tbsp unsweetened coconut milk beverage (or canned coconut milk)
1/4 cup creamy peanut butter (with salt, without sugar)
1/4 cup agave nectar
2 tsp pure vanilla extract
1/3 cup semisweet or dark chocolate chips
- Preheat the oven to 375 degrees F, place a rack in the center of the oven, and line a baking sheet with parchment paper. In a large bowl, stir together the tiger nut flour, coconut, baking powder, and salt. Add the coconut milk, peanut butter, agave nectar, and vanilla extract, and stir until well mixed. Stir in the chocolate chips until evenly distributed. Using an ice cream scoop, scoop rounds onto the parchment, spacing them about 1 inch apart. Flatten each round a bit with your palm.
- Bake until the cookies are golden brown, about 15 minutes.