These cookies are really special. They are created for people who are gluten and nut intolerant, but they are amazingly delicious and healthy for everyone. Chestnut flour is a source of minerals, including magnesium, sulfur, potassium (especially), iron and calcium; it also has a fair content of vitamins B1, B2, C and PP. Tiger nut flour is rich in vitamins C and E, and is useful for lowering cholesterol and preventing arteriosclerosis. Tapioca flour is a source of resistant starch that feeds the good bacteria in the microbiota.

Serving: about 40 cookies

Ingredients 

7 oz chestnut flour

3.5 oz brown sugar (Muscovado type)

3.5 oz tiger nut flour + some to roll out the dough

2 oz tapioca flour

¾ cup water (about)

0.3 oz baking soda

Directions

Step 1 

In a large bowl the combine the dry ingredients: chestnut flour, sugar, chufa flour, tapioca flour and baking soda. Add the water a little at a time and mix well until a dough forms. 

Step 2

Using a convection oven, let it heat to 440 °F.

In the meantime, roll out the dough with a rolling pin on a floured pastry board or on a sheet of baking paper. Cut out the cookies with a mold or the edge of a glass.

Step 3

Place cookies on a baking sheet covered with parchment baking paper, bake them for 13 minutes or until they dry and easily peel off the baking paper. Let them cool, then store them in a closed container.

Pro Tip:

You can store these cookies for more than a month at room temperature, but it will be hard to hold them more than a few days! ;)