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)
These light and crispy “buttery” coconut tigernut cookies are a perfect AIP/Paleo dessert, snack, or breakfast cookie.
Ingredients
- Dry
- 3/4 cup tigernut flour
- 1/2 cup cassava flour
- 1/2 cup unsweetened shredded coconut flakes, fine
- 1 tbsp unflavored gelatin
- 1/2 tsp baking soda
- 1/2 tsp salt
- Wet
- 1/8 cup coconut sugar
- 1/4 cup maple syrup
- 1 tbsp vanilla extract
- 1/2 cup coconut oil
- Icing (optional)
- 1-2 tbsp coconut manna or coconut butter
- 1/4 tsp coconut oil
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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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 🙂
Megan, thank you so much for review! Hearing that you enjoy the recipe more than “regular cookies” and bake them weekly makes me THRILLED. Thank you!!!
I made this recipe but I felt I was having issues with cassava flour, so I tried replacing it with about 3/4 of 1/2 a cup of coconut flour, and around 1/4 of 1/2 a cup of arrowroot starch. The texture is a little crumbly, crumblier than what the cassava flour probably would’ve been but it doesn’t bother me, the taste is amazing. Thank you for this Tigernut cookie recipe!
Thanks for sharing Adri! Happy to hear you were able to successfully adjust the recipe.
These were absolutely delicious! In my year on AIP, I have had only had cookies as cheats. I am so excited to have these to eat without shame! They were easy to make and so extremely good. I had everything on hand and made them on a whim, and I’m glad I did. my only diversion from the recipe was a little sprinkle of cinnamon. They are rather fragile, so no dunking into your tea 🙂
Thank you Nancy! I am so happy to hear how much you enjoy the cookie recipe. I love the idea of adding cinnamon! I am going to give this a try the next time I make a batch.