Cookies 🍪 of tigernut with chocolate 🍫 and blueberries 🫐

I put here the ingredients that do not appear in the search engine: 🔹 I used 75g of teff flour ( you can substitute it with buckwheat, quinoa or whatever you have). 🔹25g of chestnut flour 🌰casera ( you can substitute it with ground almond). 🔹The tigernut is the pulp I had left over from the horchata that has dates and cinnamon so they don't need more sweeteners. 🔹To decorate I used cashew cream mixed with blackcurrant powder 😏. Mix the flours with the tiger nut pulp , sesame seeds, baking soda, chocolate, vanilla, cardamom and the blueberries.

In another bowl beat the egg🥚 ( I used goose )with the coconut oil 🥥 ( now in summer as it is hot at home it is creamy already and you don't have to melt it) and the grated coconut.

Mix with the flours

Make a dough and put it in a freezer bag in the refrigerator for one hour to make it more manageable.

Shape the cookies and place them on a tray or rack. Bake at 180° 20 minutes and let them cool in the oven.

Take them out

Prepare the icing mixture with a few tablespoons of cashew cream and a teaspoon of blackcurrant powder or beet powder, whatever you have. The leftovers can be stored in the refrigerator.

Decorate as desired and top with diced almonds and chopped pistachios.

And enjoy! They turn out great with an irresistible flavor and aroma!!! 😍😍🤤🤤

As it is hot, you have to keep them in a tupper in the fridge, because outside they get moldy in a few days (it has happened to me with others 🥲).