Tigernut Flour Chocolate Chip Cookies
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Ok you guys!! I am always always on the lookout for new fun flours that I can experiment with in my recipes. Almond flour will forever be my favorite and most versatile, cashew flour is so fun, tapioca flour has some great uses and now…. drum roll puhhlease….
TIGERNUT FLOUR!! I’ve been meaning to try tigernut flour ever since I first heard of it. So here’s the deal. It’s a great gluten free and grain free flour. Tigernut isn’t a nut, it’s a root vegetable that typically grows in North Africa and in the Mediterranean.
It’s high in fiber, protein, iron, healthy fats and loads of other things that I won’t bore you with here. The two other fun things I want to point out are: 1) it supports prebiotic growth, and 2) can lower blood glucose levels and improves insulin sensitivity.
Tigernut flour is said to have a nutty taste. To me, it reminded me of coconut flour but wasn’t as dry and granular as coconut flour. I wouldn’t say it’s as versatile and mild as almond flour, but I think tigernut flour will for sure be a new staple in our house! I’m so psyched it lived up to the hype!!
I’ve made these cookies twice and I am in looovee. My kids were grabbing for them, I was grabbing for them, they were crowd pleasers. Plus, they’re super simple and fun to eat. They are soft-baked, chewy, and remind me of those soft Entenmann’s cookies I used to eat by the boxful as a kid.
Ingredients for Tigernut Flour Cookies:
- refined coconut oil
- vanilla
- coconut sugar
- egg
- tigernut flour
- baking soda
- sea salt
- chocolate chips
How to Make Tigernut Flour Cookies:
In your electric mixer, whisk together the melted coconut oil, vanilla, coconut sugar, and egg until smooth.
Add in the tigernut flour, baking soda, and sea salt.
NOTE: tigernut flour does tend to clump up, so I think it’s best to use a handheld or standing electric mixer to make sure everything gets nicely combined. The first time I experimented with these the handheld whisk left some clumps.
Fold in the chocolate chips. Use a cookie scooper to scoop the dough onto a baking sheet lined with parchment paper. Bake for 10 minutes.
Allow the cookies to cool on the baking sheet before transferring them to a cooling rack. The cookies are pretty delicate when they first come out of the oven so they need to set and cool before you move them.
More cookie recipes to try:
- Chocolate Chip Tahini Cookies
- Healthy Monster Cookies
- Oatmeal Peanut Butter Cookie Bars
- Banana Bread Breakfast Cookies
- Hot Cocoa Cookies
Description
Delicious soft baked, dairy free, and gluten free Tigernut Flour Chocolate Chip Cookies will be your new favorite dessert! So easy to make and perfectly chewy!
Ingredients
- 1/2 cup refined coconut oil
- 1 teaspoon vanilla
- 1/2 cup coconut sugar
- 1 egg
- 1 1/2 cup tigernut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350F.
- In your electric mixer, whisk together the melted coconut oil, vanilla, coconut sugar, and egg until creamed together and combined.
- Add in the tigernut flour, baking soda, and sea salt.
- NOTE: tigernut flour does tend to clump up, so I think it’s best to use a handheld or standing electric mixer to make sure everything gets nicely combined.
- Fold in the chocolate chips.
- Use a cookie scooper to scoop the dough onto a baking sheet lined with parchment paper.
- Gently press the tops of the cookie dough mounds down just the slightest.
- Add a coupe extra chips to the top.
- Bake for 10 minutes.
- Allow the cookies to cool on the baking sheet before transferring them to a cooling rack. The cookies are pretty delicate when they first come out of the oven so they need to set and cool before you move them.
- Sprinkle with additional sea salt and enjoy!!
Nutrition
- Serving Size: 1 cookie
- Calories: 201
- Sugar: 12.7g
- Sodium: 187mg
- Fat: 14g
- Saturated Fat: 10.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16.3g
- Fiber: 2.9g
- Protein: 1.4g
- Cholesterol: 14mg
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Enjoy!! xo
THANK YOU!!!! I’ve had a bag of tigernut flour sitting in my pantry for months and I’ve been too nervous to try it out. All I found was super complex recipes, but this is super simple and looks delicious!!! I’ve got my cookies in the oven right now!!!
★★★★★
I love tigernuts! Have to try the flour and this recipe! thank you!
Yay! I hope you love these cookies! They’re so fun 🙂
Do yiu have the carb count for yiur cookies? Thank you
I’ve been meaning to update nutritional facts. Hopefully soon I’ll be able to update all my posts 🙂
In the meantime, you can use this website to enter the ingredients can calculate a label. xo
What is the nutrition information for these?
I’ve been meaning to update nutritional facts. Hopefully soon I’ll be able to update all my posts 🙂
In the meantime, you can use this website to enter the ingredients can calculate a label. xo
What is the nutrition info for these?
I’ve been meaning to update nutritional facts. Hopefully soon I’ll be able to update all my posts 🙂
In the meantime, you can use this website to enter the ingredients can calculate a label. xo
Do you have the nutritional info? That website doesn’t recognize ingredients like coconut sugar.
I just updated the recipe card with the nutritional info. I hope you love them!! xo
This is the first recipe I’ve tried with Tigernut flour. Such a simple recipe and these cookies taste amazing! I cannot wait to share with my family.
Yay! I’m so happy you loved them! xo
Hi Lindsay, nice recipe. But I have a slight bitter aftertaste after eating the cookies. Did I do something wrong? I did not have coconut sugar so used brown sugar instead.
★★★★
Hi Angela,
I wonder if it’s the taste of the tigernut flour? A few people have mentioned an interesting aftertaste and I think it’s just the nature of tigernuts. The brown sugar shouldn’t have a negative effect on the taste. Another issue may be your baking soda. Check the date or buy a new box if you’ve had it for a while.
Hi,
I just tried these, and they had a soapy after taste. I thought maybe because they were warm it altered the taste. Even cooled down they have this odd after taste. Is this something you have run into?
If so, what should I do differently.
The raw batter, tasted very good. Just not after baking.
Thank you,
Aw bummer! I haven’t experienced that. I wonder if it’s your baking soda or maybe the tigernut flour? What brand did you use?
Can you use a different flour? In place of coconut sugar can Swerve be used?
★★★
Hi Susan,
I’ve never tried it but it’s worth a shot! Let me know how you make out!
Your Tiger nut choc chip cookies look and sound amazing. I have a big question, I keep strict Keto. I do not see a nutritional analysis. Can you tell me what the protein, fat, carb count is for each cookie.
Thank you so much,
Hi Nancy!
I’ve been meaning to update all my recipes with nutritional info! I’ll try to get on it soon. In the meantime, you can enter the ingredients in THIS nutrition calculator and it should help you out! Hope you love them!! xo
What are the Macros or nutrition stats on these cookies? Great recipe!
★★★★
Yay! I’m so happy you loved them! This is the website I typically use to calculate if you want to lug in the ingredients 🙂
YES! Thank you! I have been seeking the perfect gluten free choco chip cookie recipe forever, and here it is! I have had Tigernut flour in my fridge since 2016 with the intent to make some cookies and low and behold, I stumbled on your recipe just now. The first batch, I used the ancient flour and they were good. The second and third batches, I used fresh flour and WOWOWOW! You nailed it. Thanks again! Now I want to make the thumbprint ones with chia jam!
★★★★★
Yay!! This review put the biggest smile on my face, I’m so happy you loved these cookies!! xo
I totally modified this recipe to suit my needs/pantry. What I made, although quite different from your recipe, was DELICIOUS. Truly delicious. I liked the bowl clean since I made it vegan!!
Here’s what I did:
AIP Chocolate Cookie based on The Toasted Pine Nut’s Recipe Above:
* 2 tbsp pure maple syrup
* 2 tbsp coconut milk
* 1/4 cup melted coconut oil
* 1 chia egg (1 tbsp chia + 3 tbsp water)
* 2 tsp vanilla extract (no sugar, pure vanilla)
* 1 cup tigernut flour
* 1/4 cup carob powder
* 1/4 tsp sea salt
* 1/4 tsp baking soda
THANK YOU much for this recipe (even though I changed it up a lot). TIgernut flour is really special. Its natural sweetness is extremely pleasant. This cookie helps me not feel so deprived on AIP. Thanks!
★★★★★
Aw I’m so happy you adapted it to your needs and it turned out delicious!! Thanks so much for sharing your version with others and for rating the recipe!! xo
These are THE BEST cookies I think I have ever had… (And I am terribly fussy.) I am not a tigernut flour fan for muffins, but for cookies it works! Don’t judge them by straight out of the oven. They MUST sit and cool for a while. They are beautifully chewy with all the right flavors. I made the recipe exactly as is. Next time I may cut back on the chocolate chips because they are so good that you don’t NEED to hide their flavor with any extra chips (a trick I use on first time recipes in case they are not good at least they will be chocolate-y)
★★★★★
haha I am always heavy handed with the chocolate chips 🙂 Thanks so much for your tips! I’m so happy you love them!! xo
I like this recipe! I used Lily’s sugar free dark chocolate chips and only a third of a cup of Swerve Brown Sugar and it was perfectly sweet enough! The only issue is that it tasted too muck like baking soda. Why is so much needed? Thanks!
★★★★
I’m glad you enjoyed the cookies!! You can reduce the baking soda to 1/2 teaspoon, or you may want to replace your baking soda, maybe it’s a bit stale.
Great Recipe. I did my cookies today though with the chocolate chip (not available due to COVID-19 lock down). By the way, i added just a little bit of the tiger but milk and sweetened with dates. LOVELY! LOVELY!!
Sounds so delicious!! I’m so happy you enjoyed them! xo
These cookies were fantastic. I substituted chia seeds for the egg (soaked 1 tbsp chia seeds mixed with 3 tbsp water, stir and let sit for at least 10 minutes). I also added about a tbsp coconut flour. So chewy and a great flavor! A great use for tigernut flour.
★★★★★
Love it!! I’m so happy the chia seeds worked!
I loved these! I made them vegan by using egg replacer and they came out beautifully. Soft and chewy. Delicious! This will be my new go-to gf/vegan chocolate chip cookie recipe. Thank you!
★★★★★
Awesome!! I’m so happy the egg replacer is a good option! xo
Made these in the UK (luckily I have the measuring cups!) and they are really yummy! I only had a cup of TN flour (leftover from making tigernut milk) so added almond and coconut flour to make up the quantity. Worked fine! I think I’ll just halve the salt content next time so it’s a little less prevalent. The 70% dark choc chips are divine in these cookies. Really good, thanks!
★★★★
Yum!! I’m so happy you have measuring cups! I’ve had a lot of requests to use grams in my measurements, so may need to start doing that for my international friends 🙂 I’m glad you enjoyed them!! xo
Wow! Amazing recipe! I wasn’t expecting that it would taste this good 🙂 I have added some walnuts to the recipe and turned out very nice. Thank you!
★★★★★
Yay! I’m so happy you loved them! I love the idea of adding in some walnuts! xo
Delicious. Eating them now. I can’t believe how much they expanded!
I used olive oil instead of coconut oil (allergy) and subbed half of it with tahini- so 1/4 cup olive oil, 1/4 cup tahini
Used 100% cacao chocolate chips
subbed maple syrup for coconut sugar
I know these changes probably changed the final product but they are delicious still! Thank you!
★★★★★
Yay! I’m so happy you loved them!! xo