Crispy Coconut Tigernut Cookies (AIP & Top 8 Free)

Crispy Coconut Tigernut Cookies (AIP & Top 8 Free)


These light and crispy coconut tigernut cookies are a perfect AIP/Paleo dessert, snack, or breakfast “buttery” cookie — without the dairy, of course. The combination of tigernut flour, unsweetened shredded coconut flakes, and coconut oil provides an excellent source of prebiotic fiber and healthy fat, all in a delicious cookie.

After tasting these, it will be hard to believe that these cookies are actually free from the Top 8 food-allergens!


Main ingredients for Crispy Coconut Tigernut Cookies:

  • Tigernut flour
  • Cassava flour
  • Shredded coconut flakes (unsweetened & fine shred)
  • Gelatin
  • Baking soda
  • Coconut oil
  • Coconut sugar
  • Maple syrup
  • Coconut butter, for icing (optional)

Crispy Coconut Tigernut Cookies (AIP & Top 8 Free)

: 12-13 cookies
: 10 min
: 10 min
: 20 min
5 from 1 review

These light and crispy “buttery” coconut tigernut cookies are a perfect AIP/Paleo dessert, snack, or breakfast cookie.

By:

Ingredients
Directions
  • Step 1 Preheat the oven to 350°F. Set aside a baking sheet and line with parchment paper.
  • Step 2 In a small mixing bowl, fully mix the dry ingredients and set aside. If the shredded coconut flakes aren’t a fine texture, use a food processor to break apart the flakes.
  • Step 3 In a separate medium-sized mixing bowl, mix the coconut sugar, maple syrup, and vanilla extract together. Let sit for a couple of minutes to dissolve.
  • Step 4 Add the coconut oil to the wet mixture and mix well.
  • Step 5 Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
  • Step 6 Using a #50 cookie scoop (4 tsp), gently place the dough onto the baking sheet with parchment paper. Gently flatten the dough (very lightly as the cookies will spread) onto the baking sheet. If you don’t have a cookie scoop, form the dough into roughly 1.5 inch diameter balls.
  • Step 7 Bake for roughly 10-11 minutes and let cool before serving. The gelatin will set as the cookies cool so wait to transfer the cookies to a cooling rack until they are firmer.
  • Step 8 If adding icing to the cookies, wait until the cookies have cooled and warm up the coconut butter with coconut oil. Stir and combine well and gently drizzle icing on top of the cookies.

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4 thoughts on “Crispy Coconut Tigernut Cookies (AIP & Top 8 Free)”

  • I don’t usually post reviews and I am usually hesitant to try recipes that are unrated and unreviewed. With that said I was so pleasantly surprised! My AIP journey is now on its seventh month and this is the first cookie recipe that I have tried that actually tastes just like a regular cookie! Thank you so much for such a great recipe. This has become my go-to! My husband was even surprised it was AIP!

    • Thank you so much for taking the time to leave a review! I am so happy to hear that you enjoyed the recipe and that it tastes like a regular cookie. Your positive feedback keeps me going!

  • These cookies are INCREDIBLE! They can be made soft or crunch (add a few minutes to bake time for crunch). I actually prefer them to “regular cookies” that have sugar, butter, and all purpose flour. These make me feel good because I know that every ingredient is nutritious and doing something for my body. I bake them weekly because I cannot live without them now 🙂

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