Preheat oven to 350º F.

To make the cookie dough, first sift the tiger nut flour. It can clump together. If you don’t have a dedicated sifter, just use a mesh style colander or a fork..

Add dry ingredients to a large mixing bowl (sifted tiger nut flour, baking soda, sea salt, vanilla powder). Stir together with wooden spoon.

Make a well in the mixture and add the wet ingredients (oil, water, freshly grated ginger).

Mix thoroughly with your hands until the dough is formed. It will start off crumbly but will hold together as you mix. Optionally, you can also use a pastry cutter to help incorporate the coconut oil. I found that helpful.

Separate the dough into about 12 pieces. Roll these pieces into balls about 1” in diameter (about 1 heaping Tablespoon each).

Place the balls on a parchment or silicone mat lined cookie sheet. Flatten each ball slightly with the palm of your hand.

Press sliced tiger nuts on top, if desired. (This will give the cookies more texture and crunch.) This step is optional.

Bake: 15-20 minutes until the edges start to brown (Laurie’s recipe said 20-24 minutes, but I found my oven only needed about 17 minutes.)

Transfer cookies from cookie sheet to a cooling rack. You don’t have to wait to eat them until they reach room temperature but let them cool enough to set.

Enjoy with a cup of Purity Coffee or your favorite tea!

Keep any extra cookies fresh in an airtight container.