Tiger nut chocolate chip cookies are soft, chewy and so delicious! The perfect cookie recipe for those following a nut free paleo lifestyle or those looking to add more variety and nutrients to their diet.
You might be wondering — “Why tiger nuts, Jen?”
Well, my obsession with tiger nuts started a while back when the BF was having bad gut reactions to nuts.
At that time, most of the treats I made contained some form of nut which were a big NO for him. So, I began searching for a nut replacement that would not only make delicious treats, but also keep his belly happy.
It turns out that tiger nuts, which are small tubers and not actual nuts, are a great alternative since they have a similar taste and texture to nuts. I like to describe them as a cross between an almond and pecan with a hint of honey.
Eventually the BF’s issue with nuts went away, BUT the loads of tiger nuts and tiger nut flour that I bought didn’t!
SO, when life gives you tiger nuts, make tiger nut everything! Right?!
This time around I decided to try a classic treat–THE CHOCOLATE CHIP COOKIE! Turns out that tiger nut flour works well as a base. These cookies turned out soft and chewy, like all chocolate chip cookies should be.
If you’re following a nut free paleo diet (or maybe you just want to add more variety and nutrients to your diet), I highly recommend this recipe.
Here’s what you’ll need for Tiger Nut Chocolate Chip Cookies
- Tiger nut flour
- Coconut oil
- Coconut palm sugar
- Pastured egg
- Vanilla extract
- Baking soda
- Dark chocolate chips
Want more tiger nut recipes? You’re going to love these …
Tiger Nut Chocolate Chip Cookies
- 1 1/2 cup tiger nut flour
- 1/2 cup coconut oil, solid
- 1/2 cup coconut palm sugar
- 1 pastured egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup dark chocolate chips
- Preheat oven to 350F and line baking sheet with parchment paper.
- Using a food processor or hand-mixer, mix together coconut oil, coconut sugar, egg and vanilla extract until smooth.
- Add in flour, baking soda and salt and continue to mix until smooth batter is formed.
- Fold in chocolate chips with a spatula.
- Scoop onto baking sheet, I recommend using a cookie or ice cream scooper. Leave as is (do not flatten). Cookies will expand during baking so leave enough room around each cookie.
- Bake at 350F for 10-12-minutes or until edges are golden. Let cool on baking sheet.