- Calories: 150
- Protein: 3g
- Total Fat: 3g
- Saturated Fat: 0g
- Total Carbohydrate: 29g
- Dietary Fiber: 4g
- Total Sugar: 14g
- Sodium: 105mg
These cookies feature a trendy, new ingredient called tiger nuts, which aren’t actually nuts at all (nor are they part of an animal’s anatomy!). They’re tubers, plant stems that grow underground. They’re high in fiber and have a slightly sweet, nutty flavor. You can add whole tiger nuts to cookies, as in this recipe, or use their flour in other types of baked goods.
- Prep time
- Total Time
- 1½ cups old-fashioned rolled or quick-cooking oats
- ½ cup whole-wheat flour
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- 1/3 cup tiger nuts, soaked in warm water to soften
- ½ cup dried cherries or dried cranberries
- ½ cup unsweetened applesauce
- 1 tablespoon canola oil
- 2 egg whites lightly beaten
- 1 tablespoon vanilla extract
Preheat the oven to 350°. Coat one or two baking sheets with oil spray.
In a medium bowl, whisk together rolled oats, flours, granulated sugar, baking powder, baking soda, and salt until ingredients are evenly distributed. Add tiger nuts and dried cherries, and stir to combine.
In a large bowl, combine the applesauce, canola oil, egg whites and vanilla, stirring until smooth.
Add dry ingredients to applesauce mixture. Stir until just combined and no streaks of flour remain.
Drop scant tablespoons of cookie dough onto the baking sheets, and press them lightly with your fingers to flatten the cookies slightly. (To prevent the dough from sticking to your fingers, dip your fingers in water before pressing on the cookies.)
Bake for 12 to 16 minutes, or until cookies start to turn golden brown at the edges. Let them cool on baking sheets for 3 minutes; then transfer to a wire rack to cool completely. Store in an airtight container.
Makes 14 cookies; 2 cookies per serving