11 Tiger Nut Flour Christmas Cookies Unique Treats

Cinnamon Tiger Nut Flour Cookies

Cinnamon Tiger Nut Flour Cookies are a delicious and nutritious twist on traditional Christmas cookies. Made with tiger nut flour, which is gluten-free and rich in fiber, these cookies have a delightful nutty flavor and a perfect chewy texture. Enhanced with warm cinnamon, these cookies will fill your kitchen with a festive aroma and are certain to please everyone during the holiday season.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee that your cookies bake evenly.
2. Mix Dry Ingredients: In a large bowl, combine the tiger nut flour, baking soda, ground cinnamon, and salt. Whisk together until well blended and set aside.
3. Combine Wet Ingredients: In another bowl, mix together the melted coconut oil, maple syrup, vanilla extract, and egg. Whisk until the mixture is smooth and homogenous.
4. Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be cautious not to overmix; it’s okay if some flour is not fully incorporated.
5. Fold in Optional Ingredients: If you choose to add chopped nuts, fold them into the cookie dough now.
6. Shape the Cookies: Using your hands or a cookie scoop, form small balls of dough (about 1.5 inches in diameter) and place them on a baking sheet lined with parchment paper. Leave some space between each cookie as they will spread during baking.
7. Flatten the Cookies: Gently press each cookie ball down with the back of a spoon or your fingers to flatten slightly.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
9. Cool Down: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, your Cinnamon Tiger Nut Flour Cookies are ready to be served! Enjoy them as a delightful holiday treat or gift them to friends and family.

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Peppermint Chocolate Chip Tiger Nut Cookies

Peppermint Chocolate Chip Tiger Nut Cookies are a delightful holiday treat that combines the rich flavor of chocolate with the invigorating taste of peppermint. Made with tiger nut flour, these cookies are both gluten-free and nutritious, offering a chewy texture and a lovely blend of flavors that will surely brighten your festive gatherings.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee your cookies bake evenly.
2. Mix Dry Ingredients: In a large bowl, whisk together the tiger nut flour, baking soda, and salt until evenly combined. Set aside.
3. Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, egg, and peppermint extract. Whisk until the mixture is smooth and all ingredients are well incorporated.
4. Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients and stir using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
5. Add Chocolate and Peppermint: Fold in the dark chocolate chips and crushed peppermint candies into the cookie dough, making sure they are evenly distributed.
6. Shape the Cookies: Using a cookie scoop or your hands, form small balls of dough (about 1 to 1.5 inches in diameter) and place them on a baking sheet lined with parchment paper. Space them out to allow for spreading.
7. Flatten the Cookies: Lightly press each cookie ball down with the back of a spoon to flatten them slightly.
8. Bake: Place the baking sheet into the preheated oven and bake for 10-12 minutes, or until the edges are barely golden.
9. Cool Down: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, your Peppermint Chocolate Chip Tiger Nut Cookies are ready to be enjoyed! Share them with family and friends for a festive treat.

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Tiger Nut Flour Gingerbread Cookies

Tiger Nut Flour Gingerbread Cookies are a delightful twist on the classic holiday treat, perfect for those looking for gluten-free options without compromising on flavor. These cookies feature warm spices, a hint of sweetness, and the nutty flavor of tiger nut flour, making them a festive addition to your holiday baking lineup. They’re perfect for decorating with icing or enjoying plain with a cup of hot cocoa.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee uniform baking for your cookies.
2. Mix Dry Ingredients: In a large mixing bowl, combine the tiger nut flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Whisk together until fully incorporated and set aside.
3. Cream Coconut Oil and Sweeteners: In a separate bowl, use a hand mixer or stand mixer to cream together the softened coconut oil, maple syrup, and molasses until you achieve a smooth and creamy texture.
4. Add Wet Ingredients: Beat in the egg and vanilla extract into the coconut oil mixture until well combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until fully mixed. Be careful not to overmix; the dough should come together without any dry streaks of flour.
6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes. Chilling helps the dough firm up, making it easier to shape.
7. Shape Cookies: Once chilled, take small portions of the dough (about 1 tablespoon each) and roll them into balls. Place the balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Flatten Cookies: Gently press each cookie ball down to flatten it slightly, creating a thicker disc shape.
9. Bake: Place the baking sheet into the preheated oven and bake for 10-12 minutes, until the edges are set and the centers look just slightly soft.
10. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Decorate and Enjoy: Once cooled, your Tiger Nut Flour Gingerbread Cookies are ready to be decorated or enjoyed as they are. Serve them at your holiday gatherings, or enjoy them during cozy winter nights!

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Eggnog Tiger Nut Flour Snickerdoodles

Eggnog Tiger Nut Flour Snickerdoodles are a festive and flavorful twist on the traditional snickerdoodle cookie. This delightful treat combines the warm spices of eggnog with the nutty taste of tiger nut flour, creating a tender and chewy cookie that’s perfect for the holiday season. With a dusting of cinnamon sugar on top, these cookies are bound to become a holiday favorite.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking your cookies to perfection.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
3. Mix Dry Ingredients: In a bowl, whisk together the tiger nut flour, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined. Set this mixture aside.
4. Cream Coconut Oil and Sugar: In a separate mixing bowl, use a hand mixer or stand mixer to cream the softened coconut oil and granulated sugar together until the mixture is light and fluffy.
5. Add Wet Ingredients: Beat in the egg, eggnog, and vanilla extract into the coconut oil and sugar mixture until fully combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients mixture to the wet mixture, mixing with a spatula or wooden spoon until the dough is well-mixed and no dry flour remains.
7. Chill the Dough: Cover the bowl with plastic wrap or a kitchen towel and refrigerate the dough for 30 minutes. This step helps with shaping the cookies and keeps them from spreading too much while baking.
8. Prepare Cinnamon Sugar: In a small bowl, mix together the additional sugar and cinnamon for rolling the cookies.
9. Shape Cookies: Once chilled, scoop out about 1 tablespoon of dough and roll it into a ball. Roll each cookie ball in the cinnamon-sugar mixture to coat it evenly.
10. Bake: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked but soft.
11. Cool: Remove the baking sheet from the oven and let the cookies cool on it for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your Eggnog Tiger Nut Flour Snickerdoodles alongside a glass of eggnog or your favorite holiday beverage!

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Cranberry-Orange Tiger Nut Flour Biscotti

Cranberry-Orange Tiger Nut Flour Biscotti is a delightful and crunchy treat that perfectly combines the flavors of tart cranberries and zesty orange. This gluten-free biscotti utilizes tiger nut flour, offering a nutty flavor and a great texture, making it an ideal companion for your coffee or tea. These biscotti are perfect for holiday gifting or enjoying as a sweet treat any time of the year.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This allows for even baking while you prepare your biscotti dough.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper, making sure that your biscotti won’t stick during the baking process.
3. Mix Dry Ingredients: In a large mixing bowl, combine the tiger nut flour, baking soda, ground cinnamon, and salt. Whisk these ingredients together until fully integrated and set the bowl aside.
4. Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil and honey together. Whisk in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the orange zest and orange juice until well blended.
5. Combine Wet and Dry Mixtures: Gradually fold the wet mixture into the dry mixture using a spatula or wooden spoon. Mix until the dough starts to come together, being careful not to overmix.
6. Add Cranberries: Gently fold in the dried cranberries, distributing them evenly throughout the dough.
7. Shape the Dough: Transfer the dough onto the prepared baking sheet. Using your hands, form it into a log about 12 inches long and 3 inches wide, flattening the top slightly for even baking.
8. First Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the log is firm to the touch and lightly golden.
9. Cool and Slice: Remove the baking sheet from the oven and let the log cool for about 10 minutes. Once slightly cooled, slice the log diagonally into 1-inch thick biscotti pieces.
10. Second Bake: Place the sliced biscotti back on the baking sheet, cut side up, and bake for an additional 10-15 minutes, or until they are crisp and golden. Halfway through, turn them over for even baking.
11. Cool Completely: After the second baking, let the biscotti cool completely on the pan. This guarantees they will be nice and crunchy.
12. Serve and Enjoy: Once cooled, enjoy your Cranberry-Orange Tiger Nut Flour Biscotti with a warm beverage, or store them in an airtight container for up to two weeks.

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Chocolate-Dipped Tiger Nut Flour Shortbread

Chocolate-Dipped Tiger Nut Flour Shortbread is a delightful gluten-free treat that brings a classic dessert into the modern era with the use of tiger nut flour. This buttery shortbread melts in your mouth and is elegantly enhanced with a rich chocolate dip, making them perfect for holiday gatherings or a simple afternoon snack.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This guarantees that your shortbread will bake evenly.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking.
3. Mix Wet Ingredients: In a large mixing bowl, combine the softened coconut oil and maple syrup. Use a mixer or whisk to blend them together until smooth. Then, add in the vanilla extract and mix until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the tiger nut flour and salt. This helps to evenly distribute the salt throughout the flour.
5. Make the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix, just blend until everything is combined.
6. Shape the Cookies: Scoop teaspoonfuls of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with your palm to create a cookie shape.
7. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Try not to overbake, as shortbread should remain tender.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Melt the Chocolate: While the cookies are cooling, melt the dark chocolate chips with 1 tablespoon of coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until smooth and fully melted.
10. Dip the Cookies: Once the cookies are completely cool, dip the bottom half of each cookie into the melted chocolate. Allow the excess chocolate to drip off before placing them back on the parchment-lined baking sheet.
11. Set the Chocolate: Let the chocolate-dipped cookies sit at room temperature until the chocolate hardens. You can also place them in the refrigerator to speed up the setting process.
12. Serve and Enjoy: Once the chocolate has set, your Chocolate-Dipped Tiger Nut Flour Shortbread cookies are ready to be served. Enjoy these delightful treats with a cup of tea or coffee!

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Tiger Nut Flour Snowball Cookies

Tiger Nut Flour Snowball Cookies are a delightful twist on the classic snowball cookie, delivering a rich and buttery flavor with a hint of sweetness. These gluten-free treats, made with tiger nut flour, are perfect for the holiday season or any celebration. Their irresistible melt-in-your-mouth texture, combined with a dusting of powdered sugar, makes them a festive addition to your dessert table.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This will guarantee a consistent baking temperature.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
3. Mix Wet Ingredients: In a mixing bowl, combine the softened coconut oil and 1/2 cup of powdered sugar. Use an electric mixer or whisk to blend them together until smooth. Then mix in the vanilla extract until fully incorporated.
4. Combine Dry Ingredients: In another bowl, whisk together the tiger nut flour, salt, and chopped nuts. This helps ensure even distribution of the dry ingredients throughout the dough.
5. Make the Dough: Gradually add the dry mixture to the wet ingredients, stirring until a dough forms. Make sure not to overmix; the dough should come together but still be crumbly.
6. Shape the Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly with your fingers.
7. Bake: Place the cookies in the preheated oven and bake for 12-15 minutes, or until the edges are slightly golden. The centers should still be soft, as they will firm up while cooling.
8. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This will make them easier to handle.
9. Coat with Powdered Sugar: While they’re still warm, roll each cookie in the remaining powdered sugar until fully coated. This gives them their characteristic “snowball” appearance.
10. Final Touches: Transfer the cookies to a wire rack to cool completely. If desired, roll them in powdered sugar again once cooled for an extra sweet finish.

Enjoy these Tiger Nut Flour Snowball Cookies as a delightful treat throughout the holiday season!

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Almond Joy Tiger Nut Flour Cookies

Almond Joy Tiger Nut Flour Cookies are a deliciously indulgent treat that combines the nutty flavor of tiger nut flour with the rich tastes of chocolate, coconut, and almonds, reminiscent of the classic Almond Joy candy bar. These gluten-free cookies are perfect for the holiday season or any time you crave a sweet and satisfying dessert. Their chewy texture and delightful combination of flavors will leave everyone wanting more!

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This step is crucial to guarantee your cookies bake evenly.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
3. Mix Wet Ingredients: In a large mixing bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Use a whisk to mix until evenly combined.
4. Combine Dry Ingredients: In another bowl, whisk together the tiger nut flour, baking soda, and salt. Mixing the dry ingredients separately ensures they are well-distributed in the dough.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until a thick dough forms.
6. Add Chocolate, Coconut, and Almonds: Fold in the shredded coconut, chopped almonds, and semi-sweet chocolate chips. Make sure they are evenly distributed throughout the dough.
7. Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough, and roll it into balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with your hand.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be golden, and the centers will look slightly underbaked but will firm up as they cool.
9. Cool the Cookies: Once the cookies are baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Once cooled, these delicious Almond Joy Tiger Nut Flour Cookies are ready to be enjoyed! Store any leftovers in an airtight container to keep them fresh.

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Chai-Spiced Tiger Nut Flour Cookies

Chai-Spiced Tiger Nut Flour Cookies are a delightful and aromatic treat that combines the warm flavors of traditional chai spices with the nutty goodness of tiger nut flour. These gluten-free cookies offer a unique twist on classic spiced cookies, making them perfect for cozy winter evenings or holiday gatherings. The fragrant spices will envelop your kitchen, creating a comforting atmosphere that is guaranteed to enchant everyone who tries them.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step helps guarantee that the cookies bake evenly and attain the right texture.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking during baking.
3. Mix Wet Ingredients: In a large mixing bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Use a whisk to blend these ingredients together until smooth and well-combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the tiger nut flour, ground cinnamon, ground ginger, ground cardamom, ground cloves, baking soda, and salt. Mixing the dry ingredients beforehand guarantees an even distribution of the spices throughout the cookie dough.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture into the bowl with the wet ingredients. Stir until a soft and thick dough forms.
6. Add Nuts (Optional): If you’re using chopped pecans or walnuts, fold them into the dough, ensuring they are evenly incorporated.
7. Shape the Cookies: Scoop out tablespoon-sized portions of the dough and roll them into balls. Place each ball on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand.
8. Bake: Place the baking sheet in the preheated oven and bake for approximately 10-12 minutes, or until the edges are golden brown. The centers may appear soft, but they will firm up as they cool.
9. Cool the Cookies: Once removed from the oven, let the cookies cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.
10. Enjoy: Once cooled, these cookies are ready to be enjoyed! Pair them with a warm cup of chai or your favorite beverage for a comforting treat.

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Tiger Nut Flour Raspberry Linzer Cookies

Tiger Nut Flour Raspberry Linzer Cookies are a delightful twist on the classic Linzer cookie, utilizing the nutritious and gluten-free benefits of tiger nut flour. These cookies are sandwiched together with a sweet raspberry jam, creating a perfect balance of nutty flavor and fruity sweetness. Ideal for festive occasions or anytime you crave a sweet treat, these cookies not only look beautiful but also taste divine.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies bake consistently and reach the perfect texture.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper. This will help prevent the cookies from sticking and allow for easy cleanup.
3. Mix Dry Ingredients: In a medium bowl, whisk together the tiger nut flour, almond flour, ground cinnamon, baking powder, and salt. Mixing these dry ingredients evenly is key to a consistent cookie.
4. Cream Coconut Oil: In a large mixing bowl, use a hand mixer or a whisk to cream the solid coconut oil until it becomes smooth. This should take about 1-2 minutes.
5. Add Sweeteners: Gradually add the maple syrup and vanilla extract to the creamed coconut oil, beating until the mixture is smooth and well combined.
6. Combine Wet and Dry Ingredients: Slowly incorporate the dry mixture into the wet ingredients, stirring until a soft, pliable dough forms. If the dough seems too crumbly, you can add a teaspoon of cold water to help it come together.
7. Chill the Dough: Form the dough into a disc and wrap it in plastic wrap or parchment paper. Refrigerate for at least 30 minutes. Chilling the dough makes it easier to roll out and helps the cookies maintain their shape.
8. Roll Out the Dough: Once chilled, remove the dough from the refrigerator. On a lightly floured surface (you can use more tiger nut flour or almond flour), roll out the dough to about 1/8-inch thickness.
9. Cut Out Cookies: Use a cookie cutter to cut out shapes from the rolled dough. If you have a second, smaller cutter, you can use that to create cutouts in half of the cookies (these will be the tops).
10. Bake: Place the cookie cutouts on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake.
11. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Assemble Cookies: Once the cookies are completely cool, spread a layer of raspberry jam on the flat side of half of the cookies. Place the other cookies on top, pressing gently to create a sandwich.
13. Dust with Sugar: If desired, dust the tops of the filled cookies with powdered sugar for an elegant finish.
14. Serve: Enjoy your Tiger Nut Flour Raspberry Linzer Cookies with a cup of tea or coffee, and store any leftovers in an airtight container.

Holiday Spice Tiger Nut Flour Oatmeal Cookies

Holiday Spice Tiger Nut Flour Oatmeal Cookies are a delightful and wholesome treat perfect for the festive season. These cookies combine the nutty flavor of tiger nut flour with hearty oats and warming spices, offering a nutritious alternative to traditional holiday cookies. They are not only gluten-free but also packed with flavor, making them an ideal snack for gatherings or a cozy evening at home with a cup of tea.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly and develop a lovely golden color.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make for easy cleanup.
3. Mix Dry Ingredients: In a large bowl, combine the tiger nut flour, rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt. Whisk these ingredients together until they are well mixed.
4. Combine Wet Ingredients: In another bowl, mix the melted coconut oil, maple syrup, and vanilla extract until smooth and thoroughly combined.
5. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir until everything is well combined. If you want to add chopped nuts or dried fruit, fold them into the dough at this point.
6. Shape the Cookies: Using a spoon or your hands, scoop out portions of the dough and shape them into small balls, about 1 inch in diameter. Place them onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Flatten the Cookies: Gently press down on each cookie ball with the back of a fork or the palm of your hand to flatten them slightly.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking.
9. Cool the Cookies: Once baked, remove the sheet from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: These Holiday Spice Tiger Nut Flour Oatmeal Cookies can be stored in an airtight container for up to a week. Enjoy them fresh or share them with friends and family during the holiday season!