Tiger Nut Flour Cookies
Prep. Time
10 minutes
Cook Time
10 minutes
Servings
15 cookies
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
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.
Ingredients
1¼ cups tiger nut flour
¼ teaspoon ground cinnamon
1 tsp baking powder
¼ cup maple syrup
¼ cup olive oil
3 tablespoons plant-based milk
1 tsp vanilla extract (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine tiger nut flour, cinnamon, and baking powder.
Add maple syrup and olive oil. Stir until the mixture comes together.
Add plant-based milk gradually, one tablespoon at a time, until a soft but scoopable dough forms. Tiger nut flour absorbs moisture differently than wheat flour.
Scoop tablespoon-sized portions onto the baking sheet and gently flatten with your fingers or the back of a spoon.
Bake for 10–12 minutes, until edges are lightly golden.
Let cool on the baking sheet for 5 minutes before transferring — they firm up as they cool.
Notes
Tiger nut flour has a sweet unique flavor and texture (!), so my advice to you would be to try it out before you decide to host with it or rely on it as a dessert.
To make it more festive, sprinkle confectioner's sugar on top of the cookies before serving.
The Latest Bite
Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!