These Tigernut Flour Chocolate Chip Cookies are Paleo, Vegan and free of the top 8 allergens. This healthy cookie recipe is made with tigernut flour, sweetened with maple syrup and filled with dark chocolate. These cookies are crispy on the outside and have a gooey inner texture - the perfect chocolate chip cookie!
While the most popular paleo recipes seem to be made with almond flour, I have a preference for tigernut flour.
Tigernut flour is so under-used in my opinion! It's completely nut free, but has a naturally sweet, nutty flavor. It's also paleo, vegan and allergy friendly. (For more recipe ideas and information on tigernut flour, check out my Guide to Tigernut Flour.)
Tigernut flour is perfect for making cookies - like these tigernut flour chocolate chip cookies.
These cookies are slightly crisp on the outside with a chewy interior. They are sweetened with maple syrup and loaded with dark chocolate chips.
If you've never used tigernut flour, then this recipe is for you! It's a great way to introduce yourself to this delicious paleo baking flour.
Why You'll Love these Tigernut Cookies
- paleo friendly - made with nourishing, real food ingredients
- vegan - these are vegan friendly tigernut cookies, made without animal products
- gluten free and grain free - made with tigernut flour
- nut free - no nuts in this recipe
- dairy free - no butter
- egg free - this is an egg free tigernut flour cookie recipe
- allergy friendly - free of the top 8 allergens
This is one of my family's favorite chocolate chip cookie recipes. They don't taste "healthy" and even those without dietary restrictions will love them.
Ingredients
These vegan tigernut flour cookies contain 10 simple ingredients and are extremely easy to make. Here's what you need:
- tigernut flour
- tapioca flour
- cream of tartar
- baking soda
- salt
- flax egg
- non-hydrogenated shortening (or butter)
- maple syrup
- vanilla extract
- dark chocolate chips (I used mini chocolate chips)
How to Make Tigernut Flour Chocolate Chip Cookies
These vegan tigernut cookies are so easy to make. Here are the step by step instructions:
First, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Next, make the flax egg. To do this, combine 1 tablespoon of ground flax with 3 tablespoons of water. Stir, then let the mixture sit for 5 minutes to thicken.
In a medium-sized mixing bowl, combine all of the dry ingredients (except chocolate chips). Mix in the wet ingredients, then fold the chocolate chips into the batter.
Next, use a small cookie scoop to scoop the dough onto a baking sheet. Each cookie is about 1 heaping tablespoon in size, making 16 cookies.
Bake the cookies in your preheated oven for 12-14 minutes. The cookies will slightly spread and have a golden brown bottom.
After baking, remove the cookies from the oven and cool them for about 5 minutes on the baking sheet.
Then, transfer the cookies to a wire cooling rack.
Storage
These chocolate chip tigernut cookies can be stored in an air tight container at room temperature for a few days, in the fridge for up to one week or in the freezer for long term storage.
I actually love them best from the freezer!
Frequently Asked Questions
Tigernut flour comes from finely ground, peeled tigernuts. Despite its name, tigernuts are not actually nuts, but small root vegetables. They are naturally sweet and nutty in flavor - perfect for 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 promote the growth of beneficial bacteria in the gut.
Well, that will depend on one's carb tolerance. Tigernut flour can be a part of a ketogenic diet. And these healthy tigernut cookies can be made more keto friendly by substituting the maple syrup for a liquid sugar free sweetener.
More Tigernut Flour Recipes
If you're looking for more recipes using tigernut flour, here are some popular ones from my site:
Print
Tigernut Flour Chocolate Chip Cookies (Paleo, Vegan)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies 1x
Description
These tigernut flour chocolate chip cookies are slightly crisp on the outside with a chewy interior. They are paleo, vegan and nut free!
Ingredients
- 1 ¼ cup tigernut flour (118g)
- 2 Tbsp tapioca flour (14g)
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- 1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
- ⅓ cup non-hydrogenated shortening, room temperature (62g)*
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup miniature dark chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Make flax egg by combining 1 Tbsp ground flax + 3 Tbsp water in a medium sized mixing bowl. Let sit for 5 minutes to thicken.
- In a medium-sized mixing bowl, combine tigernut flour, tapioca flour, cream of tartar, baking soda and salt.
- Mix in the shortening, maple syrup, flax egg and vanilla.
- Fold chocolate chips into batter.
- Scoop one heaping tablespoon of cookie dough per cookie onto the lined baking sheet, making about 16 cookies.
- Place cookies in the oven and bake at 350 degrees for 12-14 minutes, or until cookies are slightly browned on the bottom.
- Remove cookies from the oven and cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack.
Notes
*Shortening may be substituted with butter or a vegan butter alternative.
wellbymel_
Yum! I love that you used tigernut flour
Sara
I’ve been dying to try these! Finally got some tigernut flour. I subbed butter flavoured coconut oil and sf earth balance instead of shortening (because I didn’t have any lol), an egg for the flax egg and used 2tsp baking powder and they’re delish! A little less chewy looking than yours but so good. Thanks!
Katie
YAY! Thank you for sharing Sara 🙂 I'm happy to hear that the substitutes worked for you.
Robbi
Thank you for this perfect recipe. My granddaughter is allergic to everything! Nuts, dairy, gluten, honey, etc. I used the tigernut flour and tapioca flour today for the first time in this recipe. She is SO happy!! And, I really liked them, too! Thanks, again.
Katie
Oh I'm so happy to hear that! Thank you so much for sharing your review 🙂
Eric
I ate a half dozen in one sitting.
Saf
Hi,
Thanks for the recipe! Mine came out very cakey. The subs I used were grass fed organic ghee instead of the shortening, 2 tsp of baking powder instead of the baking soda & cream of tartar, 1 egg instead of the flax egg, and I used a combination of potato starch/tapioca starch instead of the arrowroot flour. Do you know why the cookies turned out so cakey?
Katie
Hi! You made quite a few changes. So I imagine the change in texture is due to all the different ingredient substitutions.
Michele Drew
Love these cookies! I substituted the shortening with coconut oil and the chocolate chips for cocoa nibs! Awesome!
Katie
Yay! So glad you love them 🙂 Also, happy to hear the substitutions work. I've made these with cacao nibs before and loved them just as much.
Sarah W
I didn't make any substitutions, and my cookies turned into one giant sheet cookie. I usually use coconut oil, but since I had vegetable shortening, that's what I used. I have no idea why this happened except the dough did not seem stiff enough.
Katie
I'm so sorry they didn't turn out. A couple questions...did you use Nutiva shortening? Or was it a different brand? Also, did you measure the flours by weight? That can make a difference.
Karen
Simple and delicious!
Katie
So glad you like them! Thank you for the review 🙂
Rachel
I did a gelatin egg and palm oil to make it AIP appropriate and it was AMAZING.
Katie
I'm so happy your substitutions worked! Thank you for sharing and leaving a review 🙂
Haleema
Katie,
Would this work if we nose egg instead of flax? I like the idea of flax for fiber but it would be nice to up the fat and protein with the egg. Also would egg make the Cookies rise more than flax? I’m so new to baking and don’t yet understand all the nuances.
Katie
A flax egg is "supposed" to work just like a real egg, but it really depends on the recipe. I think an egg would work in this case though. If you try, let me know how they turn out 🙂
Jamie
These cookies were so good. Mine came out a little soft, but that’s actually considering so many gluten free cookies end up dry or thick. I used a real egg with these and skipped the vanilla (only because I had run out of mine). We really enjoyed these!
Jamie
Sorry…meant to say that’s actually good considering…
Katie
I've been making these tigernut flour cookies for years - my family loves them! Hope you all enjoy the recipe.
Joy Bukowski
What other flour is closest to tiger nut? I have casava, almond, millet, oat, coconut
But if you were to sub out the flour what would you use. Don’t want to wait to order the flour would like to make asap. Thank you.
Katie
Almond flour is similar to tigernut flour and they often work subbed at a 1:1 ratio by weight.
Haleema
Do you think this would work with 1/2 Tigernut (I like to use it because it’s sweet in nature and adds some carbs naturally but I can skip the sweetener) and 1/2 almond flour to bring down the carb count?