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.
The best paleo and AIP cookies!!
These are the best tasting AIP cookies I’ve made! My fiancé has Crohns and cannot eat his favorite chocolate chip cookies anymore… but these have done the trick! They bring him such joy. Thank you 🙂
also have subbed honey for the maple syrup and they still come out just as tasty
These are amazing! I thought the Pumpkin chocolate chip were my favorite but these just took that!
I just made these & they were AMAZING!!
I missed out vanilla as didn’t have any & subbed dried blueberries for chocolate chips. They smelt & tasted delicious. I couldn’t wait for them to cool either, gorgeous amount of chewiness & crunchiness throughout. Will wait & see what the cooled versions taste like.
Another top recipe, thank you
These were delicious! I much prefer your use of Tigernut flour over almond flour. Thanks for the recipe!
I can’t believe I just ate a chocolate cookie!!! I’m on AIP/paleo and decided to try reintroducing chocolate back through these cookies. I used 100% organic cocoa nibs just to play it safe. And darn these came out delicious!
I liked these cookies! I have a question though, can I replace one scoop of collagen for one of gelatin? Thanks!
Thanks, Gaby! The gelatin is more of a binder, so the collagen wouldn’t work as well as they don’t have the same properties.
Wow, just wow! These were incredible! I had a major craving for chocolate chip cookies and these totally fit the bill! I made my own carob chunks first and then used your cookie recipe and the flavor and texture was absolutely perfect! Definitely will be making these again! 🙂
Yay, so glad it hit the spot!!
So amazingly soft, even after they’ve cooled down! Highly recommend 🙂
These are delicious even with chocolate chips and half of the maple syrup!! Thank you!
These were so decadent! I subbed grass fed butter for the coconut oil and it worked great. I put the dough balls in the freezer for 20 minutes before baking. The kids loved them! I made a triple batch.
Do you measure the tigernut flour before or after it’s sifted? I measured a cup of flour and then sifted it with a mesh strainer. I decided to see how much flour I had after sifting and it was closer to 1 1/2 cups sifted flour. I’m not sure if I should use a cup sifted or measure a cup and then sift.
I always measure it before.
I made these without the chips because I didn’t have any of the AIP ones. SO GOOD! Perfect treat for myself with my tea. Definitely will make again with and without chips!
Thank you for the receipt MICHELLE 🙂
I don’t have tapioca starch, so I replaced it with casava flour and they turned out wonderful!
Also I replaced chocolate with raisins.
I’m not eating chocolate right now so I replaced the chips with a tsp of cinnamon and my husband can’t have coconut oil so I used palm shorting and they turned out so good! Totally hit the spot!