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
Want to save this for later?
Just drop your name and email below. Then we’ll email right to your inbox. ✉️
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.
Wow, I wasn’t expecting gelatin to be an ingredient! What does it do? Have you made the biscuits successfully without it?
Last week, I started on the Autoimmune Protocol (hard core paleo). I already feel better and I’m investigating baking alternatives ….
The gelatin acts as a binder, like an egg would, but with less liquid!
These are delicious! The texture was perfect – crispy on the outside, chewy on the inside. I’m planning on making another batch to use for s’mores with some homemade marshmallows when my family goes camping next week, so I can have a treat while all of the non-AIPers have theirs. Thank you!
Thank you!! The perfect camping treat!!
These were great! Really easy to make compared to so many other AIP desserts. Closest thing to an actual non-aip dessert I’ve had yet!
YAY, so glad you enjoyed the recipe!!
Can I substitute almond flour for the tiger nut flour? Has anyone tried this?
Can you use Almond flour ???
Almond flour may be a suitable swap for tigernut flour, but I haven’t tried it!
These taste fantastic and they’re easy to make! My whole family gives them two thumbs up! Thank you for sharing all these amazing recipes!
so glad, thank you!!
These are so delicious!! Very easy to make too! I doubled the recipe and it turned out great. My 3 year old and 1 year old loved them too and I don’t feel bad about letting them eat these!
I make these at least once a week! They are great with both carob and chocolate chips. My husband who is not AIP loves them too 🙂
YUM!
My FAVOURITE COOKIES!! These are a must-try.
This are very good. I also want to add these are very easy to make. My hubby wanted to make me cookies for our anniversary so I gave him this recipe. My hubby has zero kitchen skills. He made them with some supervision from our 22 year old daughter. If he can make them then anyone can make them.
I had to stop myself from eating all the cookies in 1 day.
Haha, I love this! Glad it was easy for him and that you loved them so much!
This was really really good! Next time I’ll reduce the maple syrup a bit though because it’s a tad too sweet. But no worries! I’ll be eating all of these cookies!
The dough is fantastic uncooked! I had some carob hearts I had made for Valentine’s day that I just broke up in pieces for the AIP friendly chips. Oh my goodness so so good!!!
These are amazing! The recipe was so simple and easy to make. Thank you for a great AIP recipe! So so good!
Hi
Could this be made without the maple syrup? Or is the maple syrup adding moisture to the cookies?
You would definitely need some kind of sweetener so I would try honey instead.
This is the most successful paleo/aip cookie recipe that I’ve tried in years!! I added about 3 tbs. of tigernut flakes and used raisins instead of chocolate chips. Made a great n’oatmeal cookie. I’m sure that the original with chocolate chips is amazing. Thank you!!