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Tigernut Chocolate Chip Cookies

Preparation 00:15 2017-12-12T00:15:00+00:00 Cook Time :10 2017-12-12T00:00:00+00:00 Yields approx 14 2-inch cookies     adjust servings


  • 1 cup Organic Gemini Tigernut Flour
  • 2 tablespoons Otto's Cassava Flour
  • 2 teaspoons gelatin
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup 4th & Heart Vanilla Bean Ghee, room temperature
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup Enjoy Life Mini Chocolate Chips


  1. Preheat oven to 350 degrees. Line a light-colored cookie sheet with parchment paper. 
  2. In a medium bowl, whisk together the dry ingredients until incorporated. Stir in the ghee, olive oil, maple syrup, and vanilla extract until you achieve a smooth dough. Stir in chocolate chips. 
  3. Drop rounded tablespoons of dough onto parchment paper, leaving 2 inches in between each cookie. Using the palm of your hand, gently flatten the cookie to about 1/2-inch high. 
  4. Bake in preheated oven for 8 to 10 minutes, watching closely, until the edges are a light golden brown. Do not overcook or they will turn out too crunchy. Let cool (or burn your mouth on hot chocolate like I do) slightly before serving. 

Recipe Notes