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. Combine the tigernut flour, tapioca starch, baking soda, and gelatin.
Step two. 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.
- Combine the tigernut flour, tapioca starch, baking soda, and gelatin in a large bowl, whisking well.
- 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.
I was thrilled to make AIP compliant cookies that turned out so great! Sometimes you just need a little treat! Thank you so much. 🙂
So glad you liked it!! Thank you!
By far the best AIP chocolate chip cookie recipe! Even my extended family who eat a SAD loved these!!
Thank you so much, Ashley! Glad it was a hit!
How many eggs could I use in place of the gelatin?
I actually haven’t tried these with eggs so not sure if it would work. It’s not a traditional gelatin egg (just gelatin) so a full egg may be too much liquid.
These are so amazingly good! I bought Aussie Chips on Amazon from the Australian carob company which are the closest to AIP I have found. They have sunflower oil and lecithin, but are otherwise AIP and I thought I would give them a try. I would definitely make these again. Thanks!
I didn’t have the gelatin and they were still good. Sweet. I’d cut the chips to 2 Tbs next time since I don’t care for a huge chocolate tasting cookie. I also did not sift the Tigernut flour, which I’d recommend because mine came out a little grainy.
Wow! Wow! Wow!!! Made exactly as directed. Not only are these exactly like like the real thing, they are even better! Lightly crunchy on the outside and soft in the inside. And here’s the best part, they are Beyond easy! It’s rare that I run across a really awesome AIP baked good recipe and it’s even more unlikely that it is easy to make. Thank you so much for this! I can’t wait to share it with all of mine on AIP people!
Can you please help me figure out what I’m doing wrong? I’m using Gemini’s Tigernut Flour and my cookies end up looking very grainy. I can literally see all the tiny pebbles of tigernut in my final cookie. Do you sift your tigernut flour first before use and discard the bigger bits or do you run it through a food processor first to grind it up finer? The texture is also a tad bit tough and kind of chewy, like it was made with shredded coconut, but there’s no shredded coconut in it. Taste is good though! Thx for your help, Michelle!
Tigernut flour does have a tendency to get a bit clumpy. What I have been doing is putting it in a mesh strainer
(since I don’t have a sifter) and using a spoon to scrape back and forth to break it up into a finer powder.
These cookies are incredible. Even after 3 days they still have their moisture. I am AIP and finding a great cookies recipe like this has made my year. I even shared some cookies with a few co workers (who are not gluten-free) and they loved it. Thank you for sharing. I look forward to trying more of your recipes!!!
SO glad you like them Tina! Thank you so much!!
Hey hi. Thanks for the wonderful recipe. Can we use arrowroot flour or coconut flour instead of tiger nut?
Arrowroot or coconut wouldn’t swap in this recipe. If you can tolerate nuts, almond flour may be a suitable swap, but I haven’t tried it.
I used arrowroot and it worked perfectly! my husband loves them.
This recipe is excellent! AIP baking seems very hit or miss, but you nailed it with these. I love that it’s simple and there’s more coconut oil than sugar in the recipe – I wish more recipes used this kind of ratio. I’m going to be seeing how I can adapt the base “drop cookie” recipe for other mix ins. So far I tried cranberry (they were fresh and a little too wet while baking), chocolate chips (haven’t gotten around to making carob chips yet), and a creme brulee glaze (didn’t really work that well). I did double the baking soda, and also refrigerated the dough and baking pan before baking. I had enough to make 10 cookies, and I think they could probably have baked for up to 12 minutes. I oiled my pan but next time I wouldn’t – it caused the edges to fry and spread.
These are SO much like the real deal, it’s freaky! The texture is so smooth and delicious–mega bonus that they don’t have nuts, eggs, or dairy! Well done, Wizard Michelle! Best chocolate chip cookie recipe I’ve ever made since going GF.
Thank you so, so much!!! <3
These are delicious! Mine turned out wonderful and fluffy!
Yay! Thank you so much!!
I’m dying to make these but don’t have any gelatin on hand … Do you know what will happen if I don’t use it?
Thanks these look amazing
The gelatin acts as a binder so they wouldn’t really hold as well without it.
The first batch I didn’t use gelatin and they were good. Very crunchy. The second batch is in the oven (with the gelatin this time).
I love these, they’re perfectly chewy! I make carob chips by mixing some carob powder in coconut butter with a little maple syrup and freeze for a few minutes. I can also see these being great without chocolate/carob chips as they have a bit of a peanut-buttery taste from the tigernut flour.
Thank you so much, Emily!! So happy you like them 🙂
Holy Moly. Incredible. I love these!! So quick and easy and yummy. Yay for my first cookies on AIP!
YAY! Thank you so much Amy!! So happy you like them!!