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