Vegan cookie goodness!
Get your choc chip cookie fix with a bit of fibre-filled good stuff.
Prep time: 10 mins
Bake time: 13 mins
Quantity: 18 - 20 cookies
Ingredients:
1/3 cup tiger nut oil
1/4 cup brown sugar
1/4 cup caster sugar
1 ripe to overripe banana
250g tiger nut flour
1 ½ teaspoon baking powder
3/4 cup choc chips of your choice (I used half milk and half dark dairy free)
Method:
Preheat fan forced oven to 180°C. Line a baking tray with baking paper.
Place the oil, sugar and banana together in a bowl and beat with electric mixers for 3 minutes. The mixture should look like a smooth caramel.
Add the tiger nut flour and the baking powder, mix with a spoon to combine. Then add the choc chips and mix them through.
Using a dessert spoon, spoon out cookie sized portions on to the lined baking tray. Quickly mold the cookie dough into the shape you want your cookie to be. We like round ones so they are soft and a little gooey in the middle.
Bake for 13 mins. Once you’ve removed from the oven let them sit for 10 mins before removing from the tray.
And voila, soft, decadent, fibre filled, vegan cookie goodness, to be enjoyed by vegans and non-vegans alike.