These Tigernut Flour Chocolate Chip Cookies are deliciously soft and chewy. They take 10 minutes to make in just a few shockingly simple steps.
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⭐ Why you'll love this recipe
- These tigernut flour chocolate chip cookies are perfectly soft and chewy. But if you prefer crispy cookies, you can try my Crispy Gingerbread Cut Out Cookies (AIP, paleo, vegan) that are also made with tigernut flour.
- This recipe is shockingly simple.
- These cookies are gluten free, grain free, nut free, paleo, vegan and can be made AIP (follow the instructions in the recipe card for the AIP option).
📖 Ingredient notes
- Pumpkin purée. You can either use canned pumpkin purée or homemade pumpkin purée. I just take unseasoned cooked pumpkin or butternut squash and put it in the blender with the other liquid ingredients from the recipe. If you are not familiar with butternut squash, you can read my complete guide to butternut squash to find out everything about it. And if you have some leftover pumpkin purée after making these tigernut flour cookies, do not hesitate to make my extremely popular Pumpkin Muffins (gluten free, paleo, AIP).
- Tigernut flour. If you don't know what tigernut flour is and want to learn all about it, you can read my post What is tigernut flour .
- Arrowroot. It is a starch. See below for substitutions.
- Cacao powder. Make sure to use unsweetened cacao powder. Cacao powder is not AIP compliant. So if you are on AIP, make sure to use carob powder.
- Dark Chocolate chips. Make sure to use dairy free, vegan or paleo compliant chocolate chips if needed. Check the ingredients carefully for that. Moreover, because cacao is not AIP compliant, chocolate is not AIP compliant either. To make these tigernut flour cookies AIP compliant, make sure to use carob chips. Note that most store-bought carob chips contain ingredients that are not AIP compliant. So, you will most likely have to make some homemade carob chips in order to stay AIP compliant. Another option is to replace the chocolate chips with dried fruits. Again, make sure to check the ingredients of the dried fruits before buying them.
- Spices. This tigernut flour cookie recipe uses a combination of cinnamon, vanilla extract and optional cloves and nutmeg. Nutmeg is not AIP compliant, omit it if you are on AIP.
For the quantities and complete list of ingredients for these tigernut flour chocolate chip cookies, please see the recipe card below.
💭 Substitutions
- Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
- Chocolate chips. As said above, you can replace them with carob chips or with dried fruits.
- Cacao powder. You can replace it with carob powder.
- Pumpkin purée. You can replace the pumpkin purée with mashed bananas.
- Apple cider vinegar. You can use lemon juice instead.
🥣 Step by step instructions
- In a small blender put the pumpkin puree, apple cider vinegar, vanilla extract and extra virgin olive oil. Blend until well combined.
- In a large bowl, combine the tigernut flour, arrowroot, coconut sugar, baking soda, cinnamon, 2 tablespoons of chocolate chips and optional cloves and nutmeg.
- Stir with a spoon.
- Add the wet ingredients to the dry.
- Mix until well combined.
- Line or lightly oil a baking sheet. Using a cookie scoop or Tablespoon measuring spoon, measure one Tablespoon of dough. Roll into a ball, then press it with the back of a spoon to flatten it. Repeat with remaining dough.
- Press the rest of the chocolate chips onto the top of the cookies.
- Bake the cookies for about 12-15 minutes. At first, the cookies will look very soft, but they will continue to set as they cool. Let them cool completely on the baking sheet. And voilà!
👩🏻🍳Top tip
- If you don't have a cookie scoop, no worries, you can use your tablespoon to scoop the dough.
- Then use a spoon to remove the dough from the tablespoon.
💬 Recipe FAQ
How to store these tigernut flour chocolate chip cookies?
These tigernut flour cookies will last 1-2 days stored in a cookie container in the fridge.
🍪 Other tigernut flour recipes you might like
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Tigernut Flour Chocolate Chip Cookies
Delicious and easy to make soft and chewy tigernut flour chocolate chip cookies.
Equipment
Ingredients
- 100 grams (¾ cup + 2 tablespoon + 1 tsp) tigernut flour (no substitutions)
- 140 grams (½ cup + 1 Tbsp) pumpkin purée (or mashed bananas)
- 4 Tablespoons extra virgin olive oil (or coconut oil)
- 2 Tablespoons coconut sugar (or muscovado sugar)
- 2 Tablespoons arrowroot (see notes below for substitutions)
- 1 Tablespoon cacao powder (use carob powder if you are on AIP)
- 1 teaspoon baking soda
- 1 Tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 Tablespoons dark chocolate chips (if you are on AIP, use carob chips or dried fruits)
Optional:
- Pinch of ground cloves
- Pinch of nutmeg (omit if you are on AIP)
Instructions
- Preheat oven to 360° F (180° C)
- In a small blender put the pumpkin puree, apple cider vinegar, vanilla extract and extra virgin olive oil. Blend until well combined.
- In a large bowl, combine the tigernut flour, arrowroot, coconut sugar, baking soda, cinnamon, 2 tablespoons of chocolate chips and optional cloves and nutmeg.
- Stir with a spoon.
- Add the wet ingredients to the dry.
- Mix until well combined.
- Line or lightly oil a baking sheet. Using a cookie scoop or Tablespoon measuring spoon, measure one Tablespoon of dough. Roll into a ball, then press it with the back of a spoon to flatten it. Repeat with remaining dough.
- Press the rest of the chocolate chips onto the top of the cookies.
- Bake the cookies for about 12-15 minutes. At first, the cookies will look very soft, but they will continue to set as they cool. Let them cool completely on the baking sheet. And voilà! Bon appétit!
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
Warning: I'm using a 250 ml cup and a 15 ml tablespoon.
Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
Nutrition facts per serving
Calories: 108kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 0.04mgSodium: 82mgPotassium: 52mgFiber: 1gSugar: 3gVitamin A: 1453IUVitamin C: 0.4mgCalcium: 31mgIron: 1mg
Did you make this recipe?Leave a comment below and share a photo on Instagram. Tag @gohealthywithbea and hashtag it #gohealthywithbea
This recipe was first published on September 22nd 2022 using a flour mix that contained tigernut. It has been updated on April 3rd 2024 without the use of this flour mix because it can't be purchased anymore.
Chantal
Soo tasty, chewy, and chocolaty!
Marie
Delicious gluten free cookies! Thank you Bea.