Lemon & coconut cookies
These deliciously citrus cookies are made with Tigernut flour, a gluten free, nut free flour originally from Egypt, they are the size of a chickpea but wrinkly with a chewy texture and sweet nutty flavour, similar to coconut.
Research shows that tiger nuts are lined to better blood circulation within the body and lowering the likelihood of blood clots, both of which can reduce your risk of heart disease*. Tiger nuts are rich in heart healthy fats and may improve vein and artery flexibility and blood circulation.
Ingredients
1 cup of tigernut flour (I love @strp.d ) or GF plain flour
¼ cup of unsweetened desiccated coconut
1 lemon – zest of and juice
½ tsp of gluten free baking powder or normal baking powder
2 tbsp of golden caster sugar
¼ cup of coconut milk
½ tsp of vanilla essence
METHOD
Set your oven to 180°C and line a baking tray with parchment.
In a bowl add all the dry ingredients including the zest and mix together ensuring there are no lumps.
Add the coconut milk, vanilla essence and 1 tbsp of lemon juice into the dry ingredients and combine until a dough mixture.
Divide into 8 balls then place on the baking sheet and using a round pastry cutter press cookies into rounds.
Sprinkle with some extra coconut and bake for 15-18 minutes or until golden brown.
Remove from oven and place on a wire rack to cool before enjoying or storing in an airtight container.
