October 8, 2021
When we’re in search of an easy recipe that doesn’t skimp on craveability, Samah Dada (aka @dadaeats) is always our first call. The cookbook author, TV host, and plant-focused chef is known to her hundreds of thousands of Instagram followers for treats like a gluten- and dairy-free take on Levain’s famous chocolate chip cookies, an almond flour pumpkin loaf good enough to be called “The Only Pumpkin Bread,” and vegan edible cookie dough made from (believe it or not) chickpeas.
This time, we asked her what she’d do with Thrive Market Organic Tigernut Flour, a gluten-free, grain-free baking staple. Read on to learn more about this ingredient, then bake a batch of Samah’s gluten-free peanut butter shortbread cookies.
Tigernut flour is a paleo flour that comes from tigernuts—that much is probably obvious. What may surprise you is that tigernuts aren’t actually nuts; they’re root vegetables. Specifically, they’re tubers, similar to potatoes, and they grow on a tree called the yellow nutshedge.
Like so many popular superfoods—think chia, cacao, and matcha—tigernuts have been cultivated and incorporated into human diets for centuries. They’ve enjoyed a spike in popularity recently because their resistant starch fiber content makes them good for the gut. Tigernuts and tigernut flour are also gluten-free, so they’re suitable for the paleo diet, as well as anyone looking to avoid gluten or grains without sacrificing baked treats.
Yield: 8-10 cookies
Total time: 30 minutes
For the cookies:
1/4 cup Thrive Market Organic Virgin Coconut Oil, softened
1/4 cup Thrive Market Organic Maple Syrup, at room temperature
For the chocolate drizzle:
1/4 cup chocolate chips
1/2 tsp coconut oil
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, combine the coconut oil, peanut butter, maple syrup, vanilla extract, and coconut sugar and mix well. Add the tigernut flour, folding it into the wet ingredients. The dough should be thick and able to hold its shape.
Roll the dough into golf-ball-sized balls, place them on the lined baking sheet, and flatten slightly with your palm. Bake for 15 to 20 minutes, or until the cookies are golden. Let cool completely.
Meanwhile, combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 15-second increments, stirring, until smooth and glossy. Once cookies are completely cooled, drizzle the chocolate mixture on top. Let set, or enjoy right away.
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