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.
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.
If you want to browse recipes by flavor, check out these chocolate recipes, lemon recipes, mint recipes, and strawberry recipes!
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
- Gluten Free Monster Cookies
- Oatmeal Peanut Butter Cookie Bars
- Banana Bread Breakfast Cookies
- Hot Cocoa Cookies
Recipe
Tigernut Flour Chocolate Chip Cookies
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 Info:
- 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
Enjoy!! 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.