Tigernut Raisin Cookies

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Anytime I reach for my jar of tigernuts, I hear that delightful one-liner from those Slap Chop commercials.

You’re gonna love my nuts!

I digress.

I’ve experimented with a couple different cookie recipes using tigernut flour and so far these are my family’s favorite! They’re slightly reminiscent of an oatmeal raisin cookie.

Tigernut Raisin Cookies | Enjoying this Journey...

If you’re not sure what the heck a tigernut is, check out my post: The Low Down on Tigernuts.

These cookies are pretty unique considering they are AIP-friendly AND they are completely coconut-free. So what fat did I use? Lard, baby. Yep! I used some of my Fatworks Pure Lard for these cookies. I loved how they turned out, slightly crumbly and not overly sweet!

** Edited to add: I’ve been told that this recipe works great with coconut oil instead of lard. So for those of you that can have coconut oil, feel free to give it a shot! πŸ™‚

Tigernut Raisin Cookies | Enjoying this Journey...

5.0 from 3 reviews
Tigernut Raisin Cookies
Recipe type: Cookies, Dessert, Treat
Cuisine: AIP, Paleo, Primal,
Prep time: 
Cook time: 
Total time: 
Serves: about 22
These Tigernut Raisin Cookies are a tasty little treat!
  • 170 g organic tigernut flour
  • ¼ tsp Real salt
  • ¼ tsp baking soda
  • 3 TB pure free-range pastured lard, melted
  • ⅓ cup organic no sugar added applesauce {I used my homemade ginger applesauce}
  • 1 TB organic maple syrup grade B
  • 1 handful organic raisins
  1. Preheat oven to 340Β° F and line a half sheet pan with parchment paper.
  2. Place tigernut flour, salt, soda, lard, applesauce, and maple syrup in a food processor fitted with a steel blade. Process until combined. Fold in raisins.
  3. Scoop out one prepared sheet pan using a cookie scoop and flatten slightly with fingers.
  4. Bake 15 minutes. Let cool on the pan 5 minutes before removing to a wire rack to cool completely.

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  37 comments for “Tigernut Raisin Cookies

  1. TSL
    October 26, 2014 at 2:25pm

    Aaaargh!!! – these look amazing, E. Only one problem. I’ve yet to find tiger nuts in Australia… (sigh!)
    TSL recently posted…LARDACEOUS Roasted Bone Marrow with a Side of Parsley SaladMy Profile

    • October 27, 2014 at 12:26pm

      Boo! πŸ™ I hope you can find a source soon.

  2. October 30, 2014 at 12:33pm

    I can’t tolerate coconut and just got my first bag of tigernuts this week, and made some milk and flour yesterday. I was very excited to find this recipe on the Recipe Roundtable. I know I need to buy a scale, but I’m just not up to getting out today. Do youhave any idea of a rough estimate of tigernut grams of flour to tablespoons or cups? Any help would be appreciated – and I won’t hold you responsible for not being exact. πŸ™‚

    • October 30, 2014 at 3:30pm

      Hi Gina! I know I replied to your email, but I’ll post my reply here as well.

      I am actually waiting on a new shipment of flour so I’ll happily answer your question as soon as it arrives tomorrow! πŸ™‚ I’d hate to take a guess and be totally off and waste your ingredients.
      Erin recently posted…Kabocha Squash SoupMy Profile

    • October 31, 2014 at 9:37pm

      Hey Gina! I measured 1 and 1/2 cups and 2 TB πŸ˜€ I’d recommend sifting after you measure, too. Hope that helps!
      Erin recently posted…Kabocha Squash SoupMy Profile

  3. Beverly
    December 30, 2014 at 7:07pm

    I made these this evening. Oh my gosh!! They are delicious. My son was ready to eat the whole pan. I limited him to three. I used dried cranberries from Steve’s Paleo instead of raisins, which aren’t our favorite. I also used a tablespoon of fresh ground ginger and a bit of cinnamon. These would be delicious made with pumpkin and pumpkin pie spice. I might also try them with Steve’s Paleo dried blueberries! Thank you so much. If you have any other recipes using tigernut flour, please share. This is wonderful, since I’ve discovered that I don’t do well with coconut.

    • December 30, 2014 at 8:51pm

      Ooh! I bet this is SO good with cranberries, and great call on the ginger and cinnamon! I’m so glad you were able to enjoy this recipe. It’s nice having a treat now and then, especially when coconut is out. πŸ˜‰ As far as other tigernut flour recipes, I do have a brownie recipe that is in the works, I need to try it at least one more time before I publish it. But in the meantime… Dora has a fantastic recipe for Soft & Chewy Molasses Cookies – I’ve made these and had to hold myself back, they’re *that* good! Also, Gabriella has these Cinnamon Graham Crackers that use both tigernut and cricket flour.

      • Beverly
        January 1, 2015 at 1:21pm

        Thanks for the molasses cookie recipe. I’m going to try this. I’ve already added the graham cracker recipe to yumprint but haven’t tried it yet. I need to get some cricket flour. I also added your apple crisp and tiger nut milk to my yumprint collection which I’ll try when I receive my whole tiger nuts.
        Do you know the ratio to replace coconut flour with tiger nut flour? I tried one recipe today and it flopped. My son said it tasted good, but it wasn’t pretty and a gooey in the middle LOL

        • January 1, 2015 at 1:43pm

          My pleasure, Beverly! I plan on getting some cricket flour to experiment with, too. At some point πŸ˜‰ I haven’t tried subbing tigernut flour in any recipe that requires coconut flour simply because coconut flour is SO absorbent and requires much more liquid. I have read that tigernut flour is interchangeable with wheat flour 1:1, but again anytime I’ve used tigernut flour so far it’s been purely experimental or Dora’s recipe. I got more tigernut flour yesterday and plan on trying the carob tigernut brownies again. Fingers crossed πŸ˜‰ If it gets approved by the family, I’ll write the recipe up and share it ASAP! β™₯
          Erin recently posted…85 Amazing AIP BreakfastsMy Profile

          • Beverly
            January 1, 2015 at 7:07pm

            I made some yummy “rolls” for supper tonight. They were a variation on rolls from thecuriouscoconut.com/blog/autoimmune-paleo-dinner-rolls. I replaced the coconut flour with tiger nut flour 1:1 but cut the liquid in about 1/2. They outside was a bit chewy, but they were soft, not gooey on the inside. I may try using 1 cup tapioca starch/flour and 1/2 cup tiger nut next time. πŸ™‚

          • January 1, 2015 at 9:19pm

            Awesome! Sounds like a great starting off point πŸ™‚

  4. Beverly
    January 4, 2015 at 4:17pm

    My next idea is adding dried apples and apple pie spice. This will be when I get my next package of flour. πŸ™‚

  5. Beverly
    January 23, 2015 at 6:13pm

    Made these tonight, again. We love them! But used pumpkin instead of applesauce and dried blueberries from Steve’s Paleo. Yummy!! πŸ™‚

    • January 23, 2015 at 8:53pm

      Oh my goodness, Beverly! You’re so creative! I love all your experimental batches. I’m so glad you enjoy these cookies!!
      Erin recently posted…Pom-Cranberry Sauce with BasilMy Profile

  6. Laura
    February 26, 2015 at 11:12am

    These cookies are excellent! My son has a coconut allergy and we are doing the AIP, so finding tiger nut recipes has been a huge life saver. Both of my boys (2 and 4 yr olds) really enjoyed these. Thanks for sharing! πŸ™‚

    • March 1, 2015 at 12:27pm

      Oh Laura, I’m so glad your little guys liked these! Thank you for letting me know πŸ™‚

  7. Tia
    May 3, 2015 at 5:07pm

    This was my first baking attempt while on AIP. I have been on AIP for 1.5 months and have been craving a good cookie! THANK YOU! this recipe was a great way to start. I used golden raisins, and coconut oil instead of lard, as I don’t have any right now. I know this may sound crazy, but I love these even more straight from the freezer and dipped into melted coconut butter! thanks again!

    • May 3, 2015 at 6:08pm

      I’m so glad you enjoyed the cookies, Tia! Thanks for letting me know πŸ™‚ I bet they were delicious dipped in coconut butter!!

  8. Colleen
    June 12, 2015 at 9:14pm

    I just made these today. They are very yummy! I added 1/4 tsp of cinnamon. Do you know how many cups of tigernut flour you used? I measured it out by weight, but it took a bit of time. It seemed like about 1 3/4 cups.

    • June 12, 2015 at 10:58pm

      That’s pretty close! Last time I got about 1 and 1/2 cups and 2 TB. πŸ™‚
      Erin recently posted…Salmon Apple SaladMy Profile

  9. Sue Drader
    August 25, 2015 at 5:06pm

    finally made these today. I used avocado oil as I can’t use lard or cocnut oil. I added some ground ginger, cloves and cinnamon. They are as good as the raisin cookies I used to make when my kids were little…years ago…haha. Thanks for the great recipe!

    • August 26, 2015 at 6:45am

      Nice to know avocado oil works as well, Sue! I love your additions. So glad you enjoyed them πŸ™‚

      • Sue Drader
        August 29, 2015 at 5:02pm

        Making a double batch today so I can freeze some πŸ™‚

        • August 29, 2015 at 6:32pm

          Ooh! So smart! Please let me know if they freeze well πŸ™‚

  10. Teri
    September 12, 2015 at 2:41pm

    How much applesauce? It just says 1/3 ?

  11. Melissa
    November 22, 2015 at 3:12pm

    Great recipe, thanks!

    • November 23, 2015 at 10:41pm

      Thanks Melissa! πŸ™‚

  12. Sarah Beechy
    January 12, 2016 at 12:32pm

    Made these for my family the other night, and they were delicious!!!! Thank you sooo much for sharing the recipe!!!

    • January 12, 2016 at 1:39pm

      I’m so glad you and your family enjoyed them, Sarah! Thanks for letting me know πŸ™‚

  13. Suzanne
    September 30, 2016 at 11:16am

    I added cinnamon, replaced the apple puree with a ripe banana ( for FODMAPS).
    I got 12 average sized cookies out of this and not 22.
    nice recipe, thanks.

    • September 30, 2016 at 3:50pm

      Thanks, Suzanne! Out of curiosity, what size cookie scoop do you use?

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