Tigernut Flour Ginger Cookies

Prep Time: 5 mins

Bake Time: 10 mins

Ingredients:

• 1/2 cup Quay Naturals Tiger nut flour
• 1/4 cup Quay Naturals tapioca starch flour
• 2 tbsp coconut sugar
• 1 tsp Quay Naturals ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/8 tsp ground cloves 
• 3 tbsp oil
• 2 tsp water

Instructions:

1. Heat your oven to 350F/180C. Line a large baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the tigernut flour, tapioca starch flour, coconut sugar, cinnamon, salt, cloves, and ginger. Set it aside.
3. Add the oil and water to the bowl, stirring until completely.
4. Divide the dough into 10 equal portions and roll each into a ball (about 1 inch).
5. Place the dough balls on the baking sheet. Using a rolling pin, roll the dough between the parchment until it is about 2 inch thick.
6. Bake the cookies for 8 to 10 minutes or until edges are slightly browned.
7. Remove the cookies from oven and cool on the baking sheet for at least 3 minutes, then transfer to a wire cooling rack.
8. Enjoy!