Whole30 Nigerian Chin Chin
Delight your taste buds with this "Whole30 Nigerian Chin Chin" recipe—a wholesome, gluten-free twist on the beloved West African snack! Made with nutritious almond and coconut flours, this recipe transforms traditional chin chin into a guilt-free treat that's perfect for those on a Whole30 diet or looking to enjoy healthier snacks. Infused with warm spices like nutmeg and cinnamon, and naturally sweetened with vanilla, these crisp, oven-baked bites are as aromatic as they are flavorful. The use of coconut oil and a light touch of lemon juice enhances the texture, delivering a satisfying crunch while keeping the recipe dairy-free and paleo-friendly. With just 20 minutes of prep time, this easy recipe makes six servings of golden, bite-sized squares that are perfect for sharing—or savoring solo. A true fusion of tradition and wellness, this Whole30-approved Nigerian Chin Chin is sure to become your new snack-time favorite!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 0.25 cup Arrowroot powder
- 2 large Eggs
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.25 teaspoon Baking soda
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, and arrowroot powder.
Add the ground nutmeg, cinnamon, salt, and baking soda to the dry ingredients and whisk together.
In a separate bowl, whisk the eggs then add melted coconut oil, vanilla extract, and lemon juice. Whisk thoroughly until combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. The mixture should hold together but should not be too sticky.
Transfer the dough onto a clean, dry surface. Roll it out to a thickness of about 1/4 inch using a rolling pin.
With a sharp knife or a pastry cutter, slice the dough into small square or rectangular shapes, about 1-inch in size.
Place the cut dough pieces onto the prepared baking sheet, arranging them evenly and leaving a little space between each piece.
Bake in the preheated oven for 20-25 minutes, or until they are golden brown and crisp.
Remove from the oven and let cool completely on the baking sheet. The Chin Chin will crisp up further as they cool.
Once cooled, transfer to an airtight container. These can be stored at room temperature for up to a week.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 2.3 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 345 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
