The Cookie Recipe That’s Healthy AF

04.26.2016 Uncategorized
Meredith Baird
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Baking is not my forte. Even though I write recipes for a living, I can barely follow one and I don’t love to. There is something about stepping into the kitchen and going with your intuition that feels really beautiful and organic. Not everyone feels this way, and that is why I love what I do. I’m able to guide people that might otherwise be afraid of the kitchen and teach them how to make something they will love. All of which, is very satisfying.

That being said, baking is a science that requires recipes, and baked goods are so good we will gladly fight our way through a recipe to create one that works. Well worth the extra time and dirty measuring spoons. With a good recipe, it isn’t that hard. Leave the experimentation and hockey puck results to us when it comes to discovering a recipe that fits all our of criteria. Mostly vegan. Never processed. Gluten and grain free if possible, and, of course, free of any processed sugars of synthetic ingredients. Wholesome baked goods that taste better than their traditional counterpart.

So, we are taking a step back and into the kitchen with a great recipe for cozy cookies. Easy right!?

When we discovered our new favorite baking ingredient—Tigernut Flour—we knew we struck gold. The flavor and texture of tiger nuts are much more palatable than, say, rice flour, quinoa flour or other gluten free flours. Tigernuts are not actually nuts but small root vegetables, and because of their makeup they have that slightly starchy sweet flavor that comes from root vegetables. Rich without being heavy. Although the flour is a bit dense to use entirely on its own, it makes a great mix with coconut flour, which tends to be much drier and pastier.

Tigernuts are also the #1 whole food source of resistant starch, an essential prebiotic fiber that resists human digestion and becomes fuel for our probiotics.

Packed with protein and minerals, these cookies are practically medicine!


  • 1 cup tiger nut flour, ground to an extra find constancy in a spice grinder or blender
  • ½ cup coconut flour
  • ½ cup dark chocolate chips
  • 1/3 cup coconut sugar (crystals, not liquid)
  • 1 teaspoon baking powder
  • 1 tablespoon ground flax + 3 tablespoons water, set aside for 10 minutes to set
  • 1/2 cup coconut oil, melted
  • 1/2 cup almond butter
  • 1 teaspoon vanilla extract
  • Pinch of sea salt


In a large mixing bowl, combine all the dry ingredients—flours, coconut sugar, baking soda, sea salt, chocolate chips. Set aside.

In a small mixing bowl, combine melted coconut oil, almond butter, flax + water mixture, and vanilla. Stir until combined. Add this to the mixing bowl with dry ingredients.

Mix together until well combined.

Cover the dough and refrigerate for at least 30 minutes.

Once chilled, take dough and form into 2 inch ‘cookie’ rounds.

Place on a baking sheet lined with parchment. Bake at 350 degrees for 15 minutes until golden brown.

Makes approximately 2 dozen cookies

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