Often I want a simple cookie recipe that doesn’t make too many and is more than a plain cookie. I love baking with tiger nut flour as an AIP alternative to other nut/seed flours. It adds a nice sweetness and makes AIP baking easier. As much as I love chocolate chip cookies, not only are there plenty of recipes for them, but I don’t handle chocolate well so enter BLUEBERRIES! You could certainly sub chocolate chips for the blueberries in this recipe, though.
I hope you enjoy this simple cookie recipe as much as I do. It’s perfect for the evenings you are craving a sweet, comforting snack but don’t want to make a giant batch of cookies you’ll never get through (or will end up eating all in one night ;).
AIP Blueberry Tiger nut Cookies (Vegan, Paleo)
Makes 9 cookies
-3/4 cup Tigernut flour
-1/4 cup cassava flour
-1/4 tsp baking soda
-pinch of salt
-1/4 cup maple syrup
-3 tbs. coconut oil
-2 tbs. applesauce
-1 tsp. vanilla
-1/4 cup blueberries
Preheat oven to 350F.
Mix all dry ingredients together in a medium bowl.
Whisk wet ingredients together in a small bowl except blueberries.
Add the wet to the dry and combine thoroughly. Gently fold in the blueberries.
Place scoops of dough on a lined baking sheet, pressing down gently.
Bake for 18 minutes and then let cool completely before eating (this is important, otherwise they fall apart!).
I actually really love these frozen. They maintain a soft, chewy texture that is excellent!