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One Bowl Paleo Lemon Buffalo Cookies

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Constantly on the hunt for the newest emerging healthy ingredients, I found myself with a pound of tigernut flour and my favorite bugatarian staple – buffalo worm flour. What is tigernut flour? Well, the name is rather deceiving because tigernuts are a type of root vegetable, not a nut!  Therefore, anyone with a nut allergy can still keep reading.

As a root vegetable, tigernuts are naturally paleo and gluten free. They actually have a similar flavor profile as buffalo worms – nutty, but slightly sweeter, and definitely suited for baking. The resistance starch in tigernut flour acts as a prebiotic meaning it’s great for the gut too. Buffalo worm and tigernuts are a natural, complementary pair!

On the subject of new healthy ingredients, I have been playing around with different kinds of monkfruit sweetener. Monkfruit (Luo Han Guo) is a plant indigenous to south China and Thailand, and recently popularized by the keto community because it is a naturally occuring, zero calorie, zero carb, and blood sugar safe sweetener. It’s a little on the pricey side now but you can order smaller sized bags on Amazon to try; this is the one I used.

I tinkered around with my kitchen staples and concocted these lemon buffalo worm cookies that are very low in sugar. They aren’t your typical cloyingly sweet dessert so go ahead and add more sweetener if you have a big sweet tooth. Otherwise, these buffalo worm cookies are perfect for those looking for a healthy little treat.

One Bowl Paleo Lemon Buffalo Cookies

Ingredients

  • 1/2 cup tigernut flour (try Organic Gemini's)
  • 1/3 cup buffalo worm flour
  • 1/4 cup almond flour
  • 1/4 cup almond milk
  • 1/4 cup organic coconut flakes optional
  • 1 tbsp lemon zest
  • 1/2 tsp baking powder
  • 2 tbsp monkfruit sweetener
  • 1 tbsp honey or agave
  • 1/4 tsp vanilla extract

Instructions

  1. Mix all the ingredients listed above in a medium sized mixing bowl. Split the dough into 8 even circular discs (you’ll have to ball them up and flatten them out because they won’t flatten like typical cookies). The dough will be on the drier side but not crumbly. If it feels crumbly, add more almond milk or a little honey or agave. Stick these on a parchment paper lined baking sheet and bake at 350F degrees for 15-20 minutes. How easy is that?

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