Tigernut Chocolate Chip Cookies (AIP)
These tigernut flour chocolate chip cookies are the perfect nut-free and grain-free alternative cookie! They’re easily made AIP-friendly.
Featured review
“These are the most amazing cookies I’ve had since I’ve been doing the AIP diet…” – Kristina
Chocolate Chip Cookies have always been my all-time favorite dessert. We had them around entirely too much when I was growing up, and I have dozens of memories of eating them. After I changed my diet, I really struggled to find a cookie that was gluten-free, dairy-free, nut-free, and egg-free… until now!
These Tigernut flour chocolate chip cookies are the perfect top 9 alternative for those with a sweet tooth and a limited diet!
What is tigernut flour?
Tigernuts are not a nut; they’re a tuber! Tigernut flour is made from dried and ground tigernut nuts, and it’s the perfect grain-free, gluten-free, and nut-free flour alternative. It has a nutty and slightly sweet flavor.
Here are a few more recipes with tigernut flour to try…
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Tigernut flour. One of my favorite flours for AIP baking.
- Tapioca Starch. You can also sub arrowroot here.
- Maple syrup. I haven’t tried to swap honey here, but I assume it would work!
- Coconut oil. I have listed some coconut free alternatives below, but I have not tested these cookies to be coconut free.
- Gelatin powder. You cannot sub collagen.
- Chocolate chips. I use Enjoy Life chocolate chips, but use carob chips like this if you’re AIP!
How to make Tigernut Chocolate Chip Cookies
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Sift together the tigernut flour, tapioca starch, baking soda, and gelatin.
Step two. Next pour in the vanilla, maple syrup, and coconut oil and stir well to combine. Mix in the chocolate (or carob for AIP) chips and sea salt
Step Three. Form the batter into cookies about 1-1.5 inches in diameter. You’ll have 7-8 cookies. Bake in the preheated oven for 8-10 minutes.
Step four. Remove from the oven and allow to cool (preferably on a cooling rack) for at least 20-25 minutes.
Michelle’s Tips & Tricks
- Make sure your tigernut flour is sifted. Tigernut flour can easily clump, so I like to break it up in a fine mesh strainer to make sure it’s nice and smooth.
- Don’t skip the cooling time! Egg-free cookies are fragile and will need time to sit. I like to carefully transfer them to a cooling rack and let them cool for 20 minutes or so before enjoying.
More AIP Dessert Recipes to Try:
If you tried these Tigernut Chocolate Chip Cookies or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Tigernut Chocolate Chip Cookies
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Ingredients
- 1 cup tigernut flour
- ¼ cup tapioca starch
- 1 tbsp gelatin, the gelatin goes in dry, not hydated with liquid
- ⅛ tsp baking soda
- ½ tsp vanilla extract
- ¼ cup maple syrup
- ⅓ cup coconut oil, softened
- 3 tbsp dairy free chocolate chips, sub this for AIP
- ⅛ tsp salt
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Sift together the tigernut flour, tapioca starch, baking soda, and gelatin.
- Pour the vanilla extract, maple syrup, and coconut oil into the batter. Stir well to combine. Fold in the chocolate chips and salt until fully incorporated.
- Form the batter into cookies about 1-1.5 inches in diameter and evenly space on the baking sheet. Gently press them down with the palm of your hand. You'll have 7-8 cookies
- Bake in the preheated oven for 8-10 minutes. Remove from the oven and allow to cool (preferably on a cooling rack) for at least 20-25 minutes… these cookies will break if they don't cool!
- Store in the fridge or enjoy immediately.
This is a great cookie! It doesn’t have egg in it and is often a necessary option for me to use. I love being able to stay eggless AND still enjoy the chocolate chip cookie like everyone else in my household. Thanks for working so hard on all these recipes! They are so helpful!
These are amazing!
thank you so much!!
My husband is doing aip and treats have been a struggle. I made these with only two changes: arrowroot for the tapioca flour and chopped dates for the “chocolate” chips. They turned out fabulous! My husband loves them! Also, I used a cookie scoop which made 15 cookies, so I baked them a little less than the recipe said. Thank you for such a great recipe!
Yum!!
These are the most amazing cookies I’ve had since I’ve been doing the AIP diet. Thank you so much for the work you put in to creating this recipe and for sharing it with us.
I purchased your cookbook and every recipe has been a hit and as I live in Ireland they’ve all worked really well over here. Thanks again! x
So easy my 12 yo can make them alone! This is such a forgiving and fast recipe. Easy to quickly mix a batch up right before dinner, bake while plating food, and have them cool by the time everyone finishes dinner. Very tasty with real mushrooms 5 defenders chocolate bars chopped up instead of chips along with lions mane mushrooms in the cookies. So yummy and no one knows they are eating shrooms. I’ve made these with olive, avocado, and coconut oil. Coconut makes for the most solid cookie but avocado is my go to for ease. They are a great in between cookie on texture. They don’t spread much while baking so if you flatten them out a lot you’ll have a crispier cookie vs leaving them thicker makes for softer cookies. We have to make them small otherwise we gobble them up too fast. Amazing recipe as always Michelle! Thank you
yum!!
These are amazing. Thank you! I subbed avocado oil for coconut oil and skipped the carob chocolate chips because I don’t have any. Will the recipe turn out if I cut the maple sugar in half? Thank you so much! Seriously!!
the dough may be too crumbly with only half the maple syrup
These were SO good! I used olive oil instead of coconut oil, and they still turned out great. Thank you for sharing this recipe!
So glad you enjoy this recipe!!
Oh, WOW, these are fantastic. So, so good. Not “good for AIP,” just a fantastic, delicious cookie. Love them!
Sorry, I substituted applesauce for the oil, agave for syrup and I used 1 egg substitute for the gelatin. Amazing!!!
I just made these and they are amazing! I substituted applesauce for the ghee and agave syrup for the maple syrup and WOW! Best cookies ever! Thank you!!
YUM!!
Oh my goodness!! I was pleasantly surprised at how much these smelled and tasted like good old fashioned chocolate chip cookies from when I was a kid!! Even the dough alone is fantastic!!
I have made these a few times now, and the only thing I’ve changed is the coconut oil… I used Melt butter (coconut oil butter) this last time because I wanted that buttery taste. They were soooooo good!! I have quadrupled the recipe and after I let them bake and cool, I freeze them. I take one out at a time when I want one and heat it for 20sec in the microwave (or leave on the counter for a few minutes. Sooooo delicious!!
Thanks for all these recipes, I’m new to AIP and I’ve found so many delicious recipes on your site!!
Thank you so much! So glad you enjoyed the recipe!!
Is Xantham gum the same as gelatin? Can either be used?
They are not the same and for this recipe it works with gelatin!
These are the best AIP cookies I have ever made.. amazing! The homemade carob chips are so good too! Thank you so much for sharing. I would be lost without your recipes