AIP Tigernut Cookie Dough Butter

I call this tigernut cookie dough butter because has the crumbly texture and sweet taste of cookie dough, but could also be used as a nut butter!  I topped banana nice cream with it and it was delicious.   (Of course, it's delicious by the spoonful if you can't help yourself!)

Tigernut Butter!

Banana nice cream with tigernut cookie dough butter crumbles

For this recipe, you will need a food processor, to blend all the ingredients.  If you want it to be more like nut butter, simply add more coconut oil.  I personally did not opt for that because my stomach is sensitive to the high fat content of coconut oil.

You can choose to emit the maple syrup, because tigernut flour is sweet by itself.  I find that the maple syrup makes the cookie dough flavor.  The carob powder is a substitute for cocoa, so feel free to use cocoa powder instead.  It makes between 1.5 to 2 cups.  That's a rough measurement, because it depends on how much you pack it down.  It can be stored at room temperature for about five days, but can be refrigerated for longer.  Refrigerating it will make it hard, but if that's how you like your butter/cookie dough, by all means try it.

Ingredients

• 1 C tigernut flour
• ½ C coconut oil, liquid or soft
• 1 tbsp coconut milk
• ½ tsp maple syrup
• ½ tsp vanilla extract
• ½ tsp salt
• 1 ½ tsp cinnamon
• ½ tsp protein powder/collagen peptides
• Optional: 1 tbsp carob powder

Steps

1. Blend it all together in a food processor for a few minutes, occasionally scraping down sides, adding coconut oil if it’s too crumbly