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+ servings
chocolate chips cookies on a baking rack, some chocolate chips, cinnamon sticks, a vanilla bean, nutmeg, cloves and a table cloth on the sides of the baking rack
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5 from 20 votes

Tigernut Chocolate Chip Cookies

Delicious and easy to make soft and chewy tigernut chocolate chip cookies.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert, Snack
Cuisine: American
Suitable for Diet: Gluten Free, Low lactose diet, Vegan
Diet: Coconut free, Dairy free, Egg free, Gluten free, Vegan
Servings: 23 cookies
Calories: 55kcal
Author: Bea C.

Ingredients

  • 100 grams tigernut kasha crunchy cacao flavored
  • 140 grams pumpkin purée
  • 4 Tablespoons extra virgin olive oil or coconut oil
  • 2 Tablespoons brown sugar
  • 2 Tablespoons arrowroot see notes below for substitutions
  • 1 teaspoon baking soda
  • 1 Tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 4 Tablespoons chocolate chips

Optional:

  • Pinch of nutmeg
  • Pinch of ground cloves

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 kasha, arrowroot, brown 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 tray. 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 12-13 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. 
If you are not cassava intolerant and don’t have any arrowroot you can substitute it with tapioca starch/ flour. You can also use potato starch or corn starch instead of arrowroot.

Nutrition

Calories: 55kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.005g | Cholesterol: 0.4mg | Sodium: 51mg | Potassium: 55mg | Fiber: 1g | Sugar: 4g | Vitamin A: 954IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg