Tigernut Flour Cookies

Discover how to make delicious tigernut flour cookies—grain-free, gluten-free, and loaded with chocolate. Perfect for busy families and beginners. Simple recipe, big flavor.

You know that moment when you’re scrolling through recipe feeds and find something that just speaks to you? That’s how I felt when I first discovered tigernut flour. I was on this mission to find baking staples that worked for my sensitive stomach, and honestly, I was tired of the same old almond flour everything. Then someone mentioned tigernut flour cookies, and I thought, “Why not?”

Here’s the thing about grain-free baking for beginners: it doesn’t have to be intimidating. Tigernut flour cookies prove that you can skip the gluten, keep things simple, and end up with something genuinely delicious. These paleo tigernut flour cookies have become my go-to when I need something quick, satisfying, and totally trustworthy in the kitchen.

What Makes Tigernut Flour Special?

Let me be real with you—tigernut flour isn’t your typical baking ingredient. It’s actually made from dried tiger nuts (yes, they’re a real thing), and it brings this subtle, almost nutty sweetness that feels genuinely different in grain-free tigernut cookies.

Unlike many grain-free flours that can be gritty or leave a weird aftertaste, tigernut flour creates a tender crumb and works beautifully with chocolate. Plus, it’s naturally gluten-free, so there’s zero worry about cross-contamination if that matters for your kitchen.

For a deeper dive into why tigernut flour works so well for baking, check out how resistant starch in tiger nuts supports digestive health. It’s not just tasty—there’s actual nutritional value happening here.

Ingredients

• ⅓ cup cane sugar (or coconut sugar, muscovado—whatever you have on hand)
• ¼ cup butter, melted (or coconut oil if you prefer)
• 1 egg
• 2 teaspoons vanilla extract
• 1¼ cups tigernut flour *
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda
• ¼ cup dark chocolate chips and/or chunks

*Tigernut flour can sometimes be labeled as tigernut meal—they’re the same thing for baking purposes.

Instructions

Step 1: Mix Your Wet Base

In a medium bowl, whisk together your sugar, melted butter, egg, and vanilla extract. You can do this by hand or use an electric hand mixer—honestly, either works great. The goal is just to get everything combined and slightly fluffy. This shouldn’t take more than a minute or two.

Step 2: Add the Dry Ingredients

Sprinkle your tigernut flour, sea salt, and baking soda over the wet mixture. Stir everything together until you’ve got a smooth, cohesive dough. Fold in your chocolate chips or chunks—this is where the magic happens, honestly.

Step 3: Chill Time

Pop your dough into the fridge for about an hour. I know waiting isn’t fun, but this step helps your paleo tigernut flour cookies hold their shape and bake evenly. Plus, it gives you time to watch that Netflix show you’ve been meaning to catch up on.

Step 4: Prep Your Oven

Preheat your oven to 350°F and line a baking sheet with parchment paper. This is key—it prevents sticking and makes cleanup practically nonexistent.

Step 5: Scoop and Top

Once your dough is chilled, scoop about 12 cookie dough balls onto your prepared baking sheet (about 6 fit comfortably on a standard sheet). Gently flatten each one just a bit, then top with a few extra chocolate chips or chunks. This gives you that gorgeous, bakery-style finish.

Step 6: Bake to Perfection

Bake for 12–15 minutes until the edges look just set. This is important—don’t overbake them. Tigernut flour cookies can go from perfectly chewy to a bit too firm if they’re in the oven too long.

Step 7: Cool and Enjoy

Leave the cookies on the baking sheet for about 10 minutes to firm up slightly, then transfer them to a wire rack to cool completely. The wait is worth it.

Substitutions & Swaps

Making grain-free tigernut flour cookies is flexible, which I love. If you don’t have tigernut flour on hand, you can try almond flour in roughly the same amount, though you might need an extra teaspoon of baking soda or a tiny splash of liquid since almond flour absorbs moisture differently.

For the sugar, cane sugar, coconut sugar, and muscovado sugar all work beautifully here. Maple syrup or honey can work too—just reduce the amount to about ¼ cup since they’re more liquid. For the butter-and-oil swap, use ghee or avocado oil if that fits your kitchen better.

If chocolate isn’t calling your name, dried cranberries, shredded coconut, or even chopped nuts make wonderful additions. The base tigernut flour cookies recipe is honestly your foundation for creativity.

Troubleshooting Tips

Cookies spreading too much? Your dough might not have chilled long enough. Pop them back in the freezer for 20 minutes if you forget this step—they’ll still turn out great.

Cookies too cakey? This usually means you’ve overbaked them slightly. Start checking at the 12-minute mark and look for that gentle “just set” look around the edges.

Dough too crumbly? Sometimes tigernut flour varies slightly in moisture content. If your mixture feels too dry, add an extra ½ teaspoon of vanilla or a splash of milk to bring it together.

Cookies not holding together? Make sure you’re using a whole egg (not just the white) and that your tigernut flour is fresh. Old flour sometimes loses its binding power.

Storage & Make-Ahead Magic

These paleo tigernut flour cookies stay fresh in an airtight container at room temperature for 2–4 days. They’re also incredibly freezer-friendly—scoop your dough balls onto a baking sheet, freeze them until solid, then transfer to a freezer bag for up to three months. Bake straight from frozen, just add 2–3 minutes to your baking time.

For meal prepping busy weeks, I like to make a double batch of dough, portion it out, and freeze it. Then I can bake just a few cookies on a random Tuesday without feeling like I’ve got to commit to a whole recipe session.

Serving Suggestions & Pairings

These grain-free tigernut flour cookies pair beautifully with a warm cup of coffee or herbal tea. They’re the kind of treat that feels both indulgent and nourishing—perfect for an afternoon pick-me-up or after-dinner moment.

If you’re serving them at a gathering, pair them with a simple green tea or even a glass of sparkling cider. They also work wonderfully alongside a cheese board if you’re doing the whole charcuterie moment. And honestly? They’re great straight from the container with a cold glass of almond milk.

Variations for Every Diet & Family

Kid-Friendly Version: Cut the dark chocolate into smaller pieces so little ones don’t feel overwhelmed. You could also swap dark chocolate for milk chocolate or white chocolate if that’s your crew’s preference.

Dairy-Free Tigernut Cookies: Swap the butter for coconut oil in a 1:1 ratio. Everything else stays the same, and nobody will know the difference.

Extra Nutty Boost: Add 2 tablespoons of chopped pecans or walnuts along with the chocolate chips. This adds texture and that cozy, comforting feel.

Spiced Version: Toss in ¼ teaspoon of cinnamon and a pinch of nutmeg for a warm, autumn-feeling cookie that’s still grain-free.

Tigernut Flour Cookies FAQs

Keep Your Gluten-Free Kitchen Thriving

If you loved these tigernut flour cookies, you’re going to want to explore more grain-free magic. Check out our easy gluten-free chicken taquitos recipe for a savory weeknight dinner that comes together fast. Or if you’re in the mood for something more bread-like, our easy protein gluten-free bread recipe is a game-changer for sandwiches and toast moments.

Your gluten-free kitchen is full of possibilities, and I’m here cheering you on with recipes that actually work.