| 7 | 25 | 144 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 12 |
| 3/4 cup | Tigernut flour |
| 1/3 cup | coconut milk powder |
| 1 pinch | Himalayan sea salt |
| 1/3 cup | Coconut oil |
| 1/4 cup | Maple syrup, pure |
| 1 tbsp | Vanilla extract, pure |
| 1/4 cup whole/halves | Macadamia nuts, unsalted |
Preheat oven to 325F. Line a baking tray with parchment paper.
Mix the tigernut flour and coconut milk powder and pinch of salt into a medium sized bowl.
In another bowl, add the coconut oil, maple syrup, and vanilla extract. Mix until evenly combined
Pour the wet mixture into the bowl with dry ingredients, Mix until combined
Scoop balls of dough onto prepared baking tray. Gently push macadamia nuts onto the surface of each cookie
Bake until golden brown, about 15 minutes
Allow cookies to cool on rack for 15 minutes before serving
