Tigernut Chocolate Chip Cookies (Coconut-Free)

 

Tigernut Chocolate Chip Cookies | Paleo Nut Free Egg Free

 

These Tigernut Chocolate Chip Cookies have been called “the best gluten-free and Paleo cookies” by many readers! They taste very similar to Nestle Tollhouse Cookies but without any grains, gluten, nuts, or eggs!

 

Um… I don’t think these Coconut-Free Paleo Chocolate Chip Cookies made with tigernut flour need much of an introduction. They’re basically the chupacabra of grain-free chocolate chip cookies. Coconut-free, egg-free, nut-free, and not loaded with sweeteners or sugar!

 

Well, first, I’m disappointed in myself for shying away from tigernut flour for so long. The price and my inexperience with it intimidated me. I had tried sliced tigernuts once and didn’t care for the tooth-breaking texture.

 

Little did I know Organic Gemini Tigernut Flour is the best thing that has ever happened to my sub-par baking skills. It’s light, fluffy, a little grain-y like almond meal + has a nice “whole wheat” flavor with a bit of sweetness. PS: Not sponsored. Just impressed!

Why I’m Loving Tigernut Flour Right Now

— Tigernuts are renowned for their high content of prebiotic fiber which helps good gut guys flourish

Organic Gemini’s Tigernut Flour is organic, non-gmo & made in a dedicated gluten-free facility

— The sweet, nutty flavor of the product replaced almond flour for nut-free baking

— It makes a nut-free alternative to baked goods for school events

 

 

My goal with these Tigernut Chocolate Chip Cookies was to make coconut-free. That’s right – nary a teaspoon of coconut oil in sight. But what’s better than coconut oil for baking? GHEE. Specifically 4th & Heart Vanilla Bean Ghee.

 

My Tigernut Chocolate Chip Cookies taste like the real deal (my husband brought them to a work Thanksgiving + they disappeared before all the other desserts). The combination of the 4th & Heart Vanilla Bean Ghee with the richness of the extra-virgin olive oil takes these next level.

 

Why olive oil? The monounsaturated fat in olive oil makes for the perfect (in my opinion) cookie texture when combined with Vanilla Bean Ghee. Soft yet crisp, well-formed but with a fine crumb. Straight out of the oven, these will blow your mind, and you’ll always think “salad dressing + chocolate chip cookies” = good decision.

 

 

 

I’ve only made these cookies as directed below, so I can’t make firm recommendations on substitutions but here are some ideas. I’ll say it once: you cannot replace the Tigernut Flour with coconut flour.

 

Substitution Theories

— You should be able to replace the cassava flour 1:1 with arrowroot starch for similar results (not exact of course). I haven’t tried this – I’m just assuming based on my past experiences working with the two flours.

— Yes you can use a plain ghee instead of Vanilla Bean. Just don’t use Garlic Ghee. You can probably use softened butter too. This is only a theory.

 

Okay without further ado friends… ENJOY! And Happy Thanksgiving!

 

 

65 reviews

Tigernut Chocolate Chip Cookies

Prep Time 00:15 Cook Time :10 Serves approx 14 2-inch cookies


Ingredients

Directions

  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. 

by

Recipe Notes


 

 

Tigernut Chocolate Chip Cookies- nut-free, egg-free

 

 

10 Best AIP Recipes of 2016

AIP Snowball Cookies

You guys love your healthy, low-sugar treats just like I do! I never want you to miss out on a holiday, or old favorite recipe. These “Snowball” cookies aren’t the same texture as your old butter and sugar laden favorite, but they are super delicious, nutritious and leave out the dairy and most of the sugar. These were the #1 hit on my site in 2016 and I only released them in October – that’s a lotta cookie love!

Pesto Chicken Pizza

Probably one of my favorite AIP recipes I’ve ever created – you will NOT feel like you’re missing gluten, dairy, and nightshades with this flavor-packed grain-free, dairy-free pizza. It’s the shiz. So much tasty, savoryness. I make it for larger gatherings and cut it into small squares for easy finger food. Add it to your holiday appetizer menu & serve it to non-Paleo folks. I promise they will love it too!

Crispy Lebanese Chicken

This was a surprising favorite among the Internet folks! This easy main dish has a ton of flavor – you definitely won’t feel like you’re missing out. Even better if you grill it! My husband said this is his favorite chicken dish I’ve ever made!

Salted Dark Chocolate Chip Cookies

Andddd… not surprising. Who doesn’t love a classic chocolate chip cookie? While my original recipe is not AIP because it contains almonds and dark chocolate! You can sub tigernut flour in place of the almond flour for AIP!

Maple Bacon Balsamic Pulled Pork

Yeah, you should buy an Instant Pot just so you can make this pork. And the Mojo Pulled Chicken from The Healing Kitchen. This pork is addicting – sweet, savory, salty, bacon-y. I mean pork on top of pork with sweet maple syrup and tangy balsamic vinegar? Duh. Serve it with braised greens and some roasted veggies for an easy weeknight meal.

Paleo Pumpkin Blondies

Another no-brainer that made the list! These blondies are dense, moist, cakey and contain all the fall feels we know and love. Top them with creamed maple syrup, also called maple butter, for a decadent treat this holiday season.

Paleo Flourless Lemon Poppyseed Waffles

You’ll want to leave out the poppyseeds to make these 100% AIP, but I included them in the list because these plantain-based waffles are foolproof and delicious. They are thick, sturdy, bread-y, and customizable! Serve them with cooked fruit instead of maple syrup for a completely sweetener-free but oh-so-sweet breakfast treat! Need a Xmas morning breakfast? We always make grain-free waffles and serve a “waffle bar” with bits like bacon crumbles, coconut whipped cream, and honey.

Thai Beef & Veggie Noodle Bowl

Om-nom-nom. Can’t beat this protein & veggie packed bowl of tasty Asian-inspired goodness. It makes a beautiful presentation too, so whip this up for your sweetie, and enjoy date night in this week.

Nightshade-Free “Potato” & Leek Soup

THE BEST SOUP. I can’t stop making this one! It’s SO creamy, satisfying, just perfect happy food. If you have reintroduced white potatoes (a nightshade), use them in this soup instead. I also want to experiment with celery root or parsnips!

Instant Pot Maple Tamarind Ribs

This is my #1 pick for the year, even if it only made the #10 spot. I made this every Wednesday night during my 3rd trimester of pregnancy, served with a green salad and some other veggies. It’s really dang incredible how you can achieve fall off the bone, delicious sticky ribs with practically no effort with the Instant Pot!

Paleo Sea Salt Dark Chocolate Chip Cookies

paleo chocolate chip cookies


Paleo Chocolate Chip Cookies

 

 

These Paleo Chocolate Chip Cookies are egg-free and dairy-free, chewy in the middle and crisp on the outside! You’ll  love the contrast of the dark chocolate and flaky Maldon sea salt.

 

I have a little (read: huge/out of control) obsession with sea salt. My body craves salt like no other these days. Probably because I spent far too many years avoiding sea salt, fearful it would “bloat me”. Thanks, SELF magazine for your always accurate and humbling information.

Naturally, I have a favorite type of sea salt. Don’t we all? It’s flaky, it’s crunchy and it adds an amazing contrast to the sweet dark chocolate in this Paleo Sea Salt Chocolate Chip Cookie recipe!

This gluten-free chocolate chip recipe features lard for the fat, but you could easily replace it with another solid fat like grass-fed butter or palm shortening.

These cookies are so damn good: chewy, moist, vanilla-y, childhood memory-y. I’m not a lover of baking, but I love chocolate chip cookies so much, I really had to nail these.

Paleo Chocolate Chip Cookies

I tested this recipe three times with different ingredients, baking times and cookies sheets.

HERE ARE MY TIPS FOR GLUTEN-FREE CHOCOLATE CHIP COOKIES:

LARD vs SHORTENING: If you’re using lard for this recipe, expect a cookie with a deeper, richer undertone (a hint of bacon, really), a little denser, and more golden in color. Use softened lard that is at room temperature. You may also need to bake for 9 minutes rather than 8 but just use your eyeballs and nose to make that decision. If you’re using palm shortening, expect a thinner (but not thin), chewier, lighter color cookie that tastes more like traditional bakery chocolate chip cookies. Also use palm shortening at room temperature. If you don’t love the taste of lard, I would go with the palm shortening. 

LIGHT VS DARK COOKIE SHEET: I prefer using a light cookie sheet for this recipe. Lighter pans absorb less heat, decreasing the likelihood your cookie will brown too much on the bottom. I find this true even when using parchment paper. Also, don’t you dare skip the parchment paper and DO NOT use aluminum foil. Rookie move. 

GAME-TIME DECISION ON THE COCONUT FLOUR: Every brand of coconut flour I tried has a slightly different absorbency which does affect how the cookie turns out. If after adding the 3 (scooped and leveled, not packed) tablespoons of coconut flour, you find the cookie mixture too dry, add 1 teaspoon extra of coconut oil. I cannot control for all the possibilities of coconut flour out in the universe, so if you find your cookie drier than you like, blame the coconut flour and not me. Thanks. 

IF YOU INSIST ON USING ALMOND MEAL: Your cookies will be a little chunkier and grainier most likely. Bob’s Red Mill sells both “Almond Meal/Flour” and “Super Fine Almond Flour” <– this is the one you want 

DON’T GO TO THE BATHROOM: Don’t take a bathroom break while they are in the oven, even if you think it’s just a quick pee. It may turn into something that requires a longer time commitment and you will bake your cookies 1 or 2 minutes too long. This didn’t happen to me (this time) but I did get distracted looking at pictures of this adorable Asian baby dressed up in the weirdest, coolest baby costumes ever, and ended up with one particularly crispy batch (still delicious, just not what I was going for). When you start to smell the cookies, take a peek. If the edges are a light golden brown, take them out of the oven NOW. Do not wait until they are a medium or deep golden brown unless you like crunchy, crumbly, messy AF cookies.

 DON’T USE 100% DARK CHOCOLATE CHIPS: Ew, I did this for one batch. The cookie portion was awesome, but it was more like chalk-alate rather than chocolate. That should cover it, but it probably won’t since baked goods recipes open you up to a whole host of new and odd questions from fellow “non-bakers who like to bake”. “Hi, my cookies turned out purple and they taste like onions. I’m not sure why. Can you tell me?” Throw ’em at me, hopefully I can help! I figured this little guide would be helpful for those who don’t really understand the why’s and how’s of Paleo baking. Because it’s a wild, untamed animal. 

Paleo Chocolate Chip Cookies

10 reviews

Paleo Salted Dark Chocolate Chip Cookies

Prep Time 00:20 Cook Time 00:08 Serves 1 dozen cookies

Ingredients

Directions

  1. Preheat oven to 350 degrees. Line a light colored baking sheet with parchment paper.pan>

  2. In a food processor, cream together the lard or palm shortening, coconut oil, honey, coconut sugar, and vanilla for 20 to 30 seconds until smooth. It is okay if the coconut sugar does not dissolve.pan>

  3. Add almond flour, arrowroot, coconut flour, collagen, baking soda, cream of tartar, and 1/8 teaspoon sea salt to the food processor and combine until a smooth ball of cookiepan> dough forms. Be sure to scrape down the bottom and sides of the food processor. Remove the blade and stir in the chocolate chips.pan>

  4. Scoop tablespoon-size rounded mounds onto the cookie sheet, leaving two inches between each cookie. Lightly press down on top of the mound to flatten the top (they should still be at least 3/4-inch tall after doing this, do not flatten!)pan>

  5. Sprinkle with sea salt flakes. Bake on the center rack for 8 minutes, or until the edges are a LIGHT golden brown. Cool slightly until you can safely transfer them to a wire rack on the countertop to finish cooling. pan>

  6. Store in a sealed container in the refrigerator for up to 5 days or on the countertop for no more than 48 hours. pan>

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Recipe Notes

NUT FREE: Sub finely ground tigernut flour for the almond flour.

May use palm shortening in place of the lard for slight variation in results.


 

 

 

Paleo Chocolate Chip Sea Salt Cookies