I started baking with tiger nut flour because I wanted something gluten-free that wasn’t just another starch blend. Tiger nut isn’t a nut at all — it’s a root vegetable, naturally sweet and naturally higher in fiber than most baking flours. That fiber actually changes how a cookie feels: more structure, more satiety, less of that “where did it go?” effect. In our kitchen, maple syrup (or silan, depends on the recipe) replaces refined sugar because it gives sweetness without the sharp spike, and a lower glycemic value. Olive oil is a natural healthy far that keeps the texture tender without relying on butter alternatives. Cinnamon isn’t just flavor — it brings plant polyphenols along with it, which is great for gut health (olive oil has that quality too!). These cookies are simple, pantry-based, and genuinely satisfying. They work for lunchboxes, coffee breaks, or travel days when you want something homemade that holds up.