What is tigernut flour?

Tigernut flour comes from finely ground, peeled tigernuts. Tigernuts are not actually nuts, but small root vegetables. They are naturally sweet and nutty in flavor - perfect for paleo baking! Additionally, tigernuts contain a lot of fiber, a decent amount of potassium, Vitamin E and iron, as well as resistant starch. This resistant starch has prebiotic properties that helps promotes the growth of beneficial bacteria in the gut.

Is there a substitute for tigernut flour?

Almond flour will most likely work as a substitute for tigernut flour in this recipe. Just note, I have not tested the swap myself.

Is shortening or butter better for making gingerbread?

I use a non-hydrogenated palm shortening to keep these gingerbread cookies paleo and vegan. I think it works best, however butter can be used if you aren't concerned about the recipe being dairy free.

Paleo Gingerbread Cookies (Nut Free, Egg Free)

Description

Healthy Paleo Gingerbread Cookies made with tigernut flour and perfect for the holidays. Nut free, dairy free, egg free, grain free, Vegan and a no-chill dough.

Ingredients

Scale

Gingerbread Cookies

1 cup tigernut flour (105g) spooned & leveled
1/2 cup tapioca starch (66g)
1/4 cup ground flax (22g)*
1/4 cup coconut sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground clove
1/3 cup palm shortening**
2 Tbsp molasses
1 tsp vanilla extract
water***

Vanilla Frosting

1/3 cup palm shortening
3 Tbsp powdered monk fruit sweetener
2 Tbsp maple syrup
1/2 tsp vanilla extract

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Instructions

For the Cookies

Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together dry ingredients: tigernut flour, tapioca flour, ground flax, coconut sugar, baking soda, salt, cinnamon, ginger, nutmeg and clove.
Add in wet ingredients: shortening, molasses and vanilla. Mix first with a fork or spatula, then use your hands to combine the dough. The dough will appear too dry at first, keep working it with your hands until it comes together. Add a tablespoon or two of water if necessary.
Roll the dough into a ball and flatten between two sheets of parchment paper. Using a rolling pin, roll the dough between the parchment until it is about 1/8" - 1/4" thick.
Remove the top layer of parchment paper and cut out cookie shapes. Place the cookies on a parchment lined baking sheet.
Bake the cookies at 350 degrees F for 8-10 minutes.
Remove the cookies from the oven and cool on the pan for at least 5 minutes, then transfer to a wire cooling rack.

For the Frosting

In a small bowl, combine all frosting ingredients. Mix until well combined.
Scoop the frosting into a plastic baggie. Make a small hole in the bag by cutting off the corner.
Pipe frosting onto completely cooled cookies.

Notes

*I use a coffee grinder to grind whole flax seed

**Palm shortening is a great paleo and vegan butter alternative. Grass fed butter or a different brand of vegan butter will work as a replacement.

***Depending on the brand of tigernut flour you use, you may need to add a little water to the dough. If the dough is too dry, add just 1 tablespoon of water and mix. Still too dry, add one more tablespoon. You shouldn't need more than 2.