Ah, the glorious world of grain-free, nut-free, vegan baking. Have you tried it? It’s definitely NOT easy and I bow to those who are seasoned pros because after just a few trials I was ready to pull my hair out and throw in the towel. But I’m glad I didn’t because otherwise I wouldn’t be sharing our new favorite cookie recipe with you!
What’s your cookie type?
Are you a crunchy or soft cookie kind of person?? For me, it depends on the cookie. I love a pillow-y, melt-in-your-mouth, soft snickerdoodle or peanut butter cookie, but when it comes to sugar cookies or chocolate chip cookies, I’m a sucker for the crispy ones. It brings me back to my childhood and my Mom’s fabulous chocolate chip cookies.
I tried experimenting with coconut flour, cassava flour, arrowroot, tapioca flour, but hit fail after fail. It wasn’t until my friend, Rebecca shared her recipe for snickerdoodles that I was hit with the realization that I hadn’t tried using tigernut flour! I’ve used it to make pancakes (which Willow didn’t like, but Josh & I did), so I decided to give it a try in cookies.
Obviously the tigernut flour worked, otherwise we wouldn’t be here today with this recipe (it only took three trials)! And the best part is….only SIX ingredients and ONE bowl! Super simple. Thank you for the inspiration, Rebecca!!! xo
Josh thought I should title these: So Good You’ll Want to Go AIP Sugar Cookies…kind of a long title, don’t you think? 😉
These have a wonderful crispy exterior with a soft center and they absolutely melt in your mouth with a buttery deliciousness! I gave myself a tummy ache testing these out since I still can’t tolerate sweet too well, but with the holidays fast approaching, cookies are a must! I’m happy to report that they got a thumbs up from all who tried them!
I realize that there are chocolate chips here when they’re supposed to be sugar cookies, but that’s what happens when you have a four-year-old chocoholic helping you. So you have the option to make just sugar cookies OR chocolate chip cookies…both are equally delicious.
One-Bowl AIP Sugar Cookies
Makes 10-14 depending on size of cookie scoop
What You Need:
- 1 cup TigerNut flour
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon baking soda
- 1/4 cup pure maple syrup
- 3 Tablespoons coconut oil (solid)
- 2 Tablespoons Enjoy Life mini chocolate chips (optional or for AIP use carob chips)
- Preheat your oven to 350°F and line a baking sheet with unbleached parchment paper.
- Using a stand up mixer with the paddle attachment, combine all of the ingredients (except the chocolate chips). Once everything is well incorporated and there aren’t any signs of coconut oil, you can fold in the chocolate chips. If you don’t have a stand up mixer, you can use a fork and spatula to mix the dough.
- Roll into balls or use a small cookie scoop and place onto the baking sheet. These cookies will spread out some, so be sure to space them out.
- Bake for 12-15 minutes, or until golden brown. Allow to cool completely on the baking sheet. ENJOY!
- Best stored in cookie tins or a cookie jar to maintain the crispiness.
Thanks for stopping by!