You know those Cinnabon Bakery cinnamon rolls you can pick up from the nearest highway rest stop? Well, we have news for you...
THESE COOKIES TASTE JUST LIKE THEM (minus the dripping icing and sugary toppings, of course). Instead, our version of these treats are filled with FIBER and whole foods. In other words... they'll help your belly, instead of hurt it.
WHAT YOU'LL NEED:
1 egg or 1 flax egg (Mix 1 tbsp ground flax seed mixed with 2.5 tbsp of water. Let it sit for 5 mins until it thickens!)
2 tbsp maple syrup or local honey
1/3 cup grass-fed butter, melted
6 pitted dates, softened
1 tsp vanilla extract
2 tbsp unsweetened almond milk/water
1 cup tigernut flour (40g of fiber!)
1/4 cup cassava flour
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp sea salt WHAT YOU'LL DO:
Preheat oven to 350 degrees F.
In a food processor, combine the pitted dates, maple syrup/honey, melted butter, vanilla, egg/flax egg (whisked prior), and almond milk/water. Blend until it becomes a smooth consistency.
Meanwhile, in a bowl, stir together your flours, baking soda, and cinnamon. Set aside.
Empty food processor date paste into a separate bowl. Slowly add in flour and stir until well combined.
Place parchment paper over a baking sheet. Use a spoon or an ice cream scooper (if you want to get fancy) to drop batter, dividing it into a dozen cookies.
Place in the oven for about 12 minutes. Then turn the oven on broil and cook 1 extra minute to slightly brown parts of the top. (Don't walk away because it can easily burn!!!)
Let the cookies cool before enjoying. Sprinkle extra cinnamon on top. Store in the fridge.