These tigernut chocolate chip cookies are a uniquely delicious take on America’s favorite homemade cookie. We first gave these a try for New Year’s Eve, when we had friends with food allergies visiting. Since then we’ve made them a number of times using different sugars and different fats. The texture changes a bit, but all variations are tasty.
In this post, we’ll explain what tigernut flour is, plus share the recipe and some variations.
What is Tigernut Flour?
Tigernuts (Cyperus esculentus) are not nuts at all, but small tubers (root veggies). They are also known as yellow nutsedge or “chufa” in Spanish. They’ve been consumed for over 4000 years, and were even found buried in Egyptian tombs.
The plants can be invasive, and yields per acre are low. (Think about the logistics of harvesting thousands of marble size roots.) With a little help from modern machinery, the plant is gaining back popularity as a food crop. (You can grow your own, too, if you are so inclined.)
Tigernuts have a mildly sweet taste, making them an excellent fit for desserts and sweet beverages. The flavor is similar to almond flour, but a bit sweeter, providing that perfectly chewy texture for these tigernut chocolate chip cookies.
High in resistant starch, tigernuts act as a probiotic. One ounce has 40% of your recommended daily fiber intake, and is high in iron, magnesium, zinc an d vitamins E and C. They are also gluten free and paleo friendly, and are safe for those avoiding nuts and coconut.
Note – the resistant starch in tigernut flour may cause gas for some. As tempting as it may be, don’t eat all the cookies in one sitting.
We’ve been using Anthony’s Organic Tiger Nut Flour with good results.
Tigernut Chocolate Chip Cookies – Grain Free, Nut Free, Dairy Free
This tigernut chocolate chip cookie recipe is adapted from Paleo’ish on a Dime. We were looking for a nut free, dairy free chocolate chip cookie, but this recipe can also be coconut free, vegan, and a paleo chocolate chip cookie – depending on ingredient choices.
f you don’t have tigernut flour – coconut flour is probably the closest substitute, but it tends to be a little more gritty. Almond flour is closer in flavor, but the texture is different. Stick with coconut oil or palm shortening if you need to stay dairy free and vegan.
If you need to make the recipe AIP compliant, use carob chips instead of chocolate chips. We like Enjoy Life chocolate chunks because they are free of the top eight common food allergens.Print
Tigernut Chocolate Chip Cookies – Grain Free, Nut Free, Paleo
These tigernut chocolate chip cookies are a uniquely delicious take on America’s favorite homemade cookie.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 10 1x
- Category: cookies
- Method: baking
- Cuisine: American
- 1/2 cup granulated sugar (cane, maple or coconut)
- 1/4 cup maple syrup
- 3 tbsp coconut oil, sustainably harvested palm shortening, butter or ghee
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 cup tigernut flour
- 1/4 cup chocolate chips
- Preheat oven to 350°F and line a baking sheet with parchment.
- In a medium bowl, blend together sugar, maple syrup and fat (coconut oil, shortening, butter or ghee).
- Stir in dry ingredients, including chocolate chips.
- Form cookie dough into 10 equal balls and space evenly on the baking sheet. Flatten slightly for a crispier cookie, or leave rounded for a cookie with a softer center.
- Bake cookies for 15 minutes, or until the cookies are a light golden brown and soft set in the centers. Remove from the oven and allow them to cool completely on the baking sheet.
- Store in a sealed container and use within one week, or freeze for longer storage.
Keywords: tigernut flour, grain free, gluten free, paleo, chocolate chip, vegan
More Recipes for Less Sweet Treats
Looking for gluten free recipes with less sugar or no refined sugar that still satisfy a sweet tooth? We have a number of Common Sense Home recipes for you to enjoy, including: