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 oil of your choice

(I love coconut!)

1/4 cup brown sugar

1/4 cup caster sugar

1 ripe to overripe banana

250g tiger nut flour

1 ½ teaspoon baking powder

1 cup tiger nut milk

3/4 cup choc chips of your choice (I used half milk and half dark dairy free)

 

Method:

Preheat a fan-forced oven to 180°C. Line a baking tray with baking paper.

Place the oil, sugar, and banana in a bowl and beat with electric mixers for 3 minutes. The mixture should look like smooth caramel.

Add the tiger nut flour, baking powder, and tiger nut milk, and mix with a spoon to combine. Then add the choc chips and mix them through.

Using a dessert spoon, scoop out cookie-sized portions onto the lined baking tray. Quickly mould the cookie dough into the shape you want your cookies to be. We like round ones so they stay soft and a little gooey in the middle.

Bake for 13 minutes. Once removed from the oven, let them sit for 10 minutes before transferring from the tray.

And voilà—soft, decadent, fibre-filled vegan cookie goodness, to be enjoyed by vegans and non-vegans alike.