If you ever find yourself spending a lot of money on the same thing at a restaurant, I challenge you to do your best to find a way to make it for yourself at home. It will save you a LOT of money and allow you to control exactly what’s going into your food.

I had to do this recently with the extremely addictive tigernut cookie that they sell at Simple Kitchen here in Toronto. It is one of the only totally AIP compliant treats that I can grab & go, and I could get some of their delicious bone broth at the same time so it made it an easy and addictive stop.

It wasn’t until I looked at my bank statement and saw how much those stops added up to over the course of a week that I decided I needed a solution. So, rather than deprive myself, I came up with my own tigernut cookie recipe and made a big batch of bone broth.

Now, because I got to make it at home, I decided to omit the dates that they use in the Simple Kitchen version and opted to infuse more healthy fats! This suits my specific goals & needs. It gave the cookie a bit more of a shortbread texture, rather than they chewy one that their cookie has, which I also prefer!

Do it how you want it!

Tigernut Shortbread Cookies

TIME: 25 minutes

SERVES: 6 big cookies

INGREDIENTS

1 cup tigernut flour

1/4 cup maple syrup

1/4 cup coconut butter

1 tsp vanilla extract

1 pinch sea salt

1/3 cup carob powder

1/3 cup coconut oil

1 additional tsp maple syrup (optional for the carob coating)

DIRECTIONS

1) Preheat the oven to 350 F.

2) Combine tigernut flour, maple syrup, coconut butter, vanilla & sea salt in a mixing bowl. Mix to form a slightly sticky dough.

3) Divide the dough into balls, whatever size you want to make the size of cookie you want.

4) Arrange on a baking pan lined with parchment paper and press down to form cookies

5) Bake for 15 minutes, then let cool completely before dipping.

6) For the carob coating, whisk together the carob powder & melted coconut oil.

7) Dip the cookies partway into the carob coating, then lay on a plate lined with wax paper. Chill to set.

If you make this recipe, don’t forget to take a pic and tag me on instagram @realistic.holistic - I wanna see hear how you like it! <3

Notes:

If you’re not following strict AIP feel free to use cacao instead of carob for a more genuine chocolatey taste! You could even just melt down dark chocolate chips for the coating.

These are best kept stored in the fridge.

Try to enjoy one at a time! ;)