Tiger Nut Flour
These grain free and gluten free peanut butter cookies are made using my favorite brand Anthony’s Tiger Nut Flour. This brand is ground to be extra fine and isn’t as grainy as some of the others I have tried. Tiger nuts are not actually a nut but a tuber that grows in the ground. The flour has a sweet slightly nutty flavor. My absolute favorite thing about tiger nut flour is that it is one of the highest sources of resistant starch. Resistant starch is a prebiotic fiber that feeds our gut bacteria. It is also paleo and keto friendly.
The original recipe comes from my grandmother, who got it when she was 13 from her best friend’s mother, 65 years ago. She has passed down many recipes to me and this one has always been one of my favorites. The only alteration made to this recipe was substituting tiger nut flour for regular flour and adding in arrowroot flour. If you don’t have arrowroot flour you can use cornstarch or tapioca flour.
- 1/2 cup of sugar
- 1/2 cup of brown sugar
- 1/2 cup peanut butter
- 1 stick softened salted butter
- 1 cup tiger nut flour
- 1/4 cup arrowroot flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 tsp vanilla extract
- Preheat oven to 350 degrees
- Sift dry ingredients into a bowl and set aside
- Cream together sugars, butter, peanut butter and vanilla
- Slowly mix dry ingredients into wet ingredients
- Pinch off a thumb size (tsp) of cookie batter and drop onto greased cookie sheet
- Dip a fork into arrowroot flour and push into each dollop of dough
- Bake for 8 to 10 minutes
- Let cookies sit out for 5 minutes to cool
This recipe will make about 30 cookies. Adjust cooking time to a bit longer if you use more than a teaspoon size of the dough. These are best when they sit for 5 minutes after baking. They will keep for several days in an air-tight container on the counter.
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