Tiger Nut Flour Chocolate Chip Cookies



I’ve recently discovered tiger nut flour. It is not actually from a nut, it is a small tuber root grown in Northern Africa and across the Mediterranean. It’s a big up and comer in the AIP world, and for those who don’t digest gluten or nuts well. Aside from being a great protein, tiger nut flour is loaded with resistant starch, something those working to heal their digestion should be very interested in. Resistant starch promotes prebiotic growth (feeds the good bacteria in the microbiome) and supports a healthy immune and digestive track. It can also lower blood glucose levels and improves insulin sensitivity.

Enjoy with some lavender lemonade!

Our bodies process so many toxins on a daily basis, it’s important to create a lifestyle that supports a healthy, functioning immune system. As agro-farming continues to compromise grains, feeding our immune systems resistant starch, a prebiotic (probiotics are healthy bacteria you eat or supplement to try and populate your gut, prebiotics are their food source to keep them healthy and strong!) is just as important. Resistant starch and tiger nut flour are not common immune system conversation yet, but they will be…


3/4 cup tiger nut flour (I use Anthony’s Organic brand)
1/4 cup cassava flour (add’s some lighter sweetness to the taste. I use Otto’s Natural brand. You can also just use 1 full cup of tiger nut flour if you don’t use cassava.)
1/4 cup arrowroot starch
1 tbsp dry gelatin (I use Great Lakes unflavored brand)
1/8 teaspoon salt
1/8 teaspoon baking soda
1/2- 1  teaspoon cinnamon (I love cinnamon so I use 1 full tsp)
1/2 teaspoon vanilla extract
1/4 cup maple syrup
1/3 cup coconut oil
3 tbsp chocolate chips of choice (I use dairy free carob chips) plus 1/2


Combine all dry ingredients in mixing bowl except the chocolate chips. Add coconut oil, maple syrup and vanilla extract. With hand mixer blend until ingredients are crumbly. Use your hands to form dough that holds together. Add in chocolate chips and mix by hand. Pinch off 1 tablespoon and roll into a ball and flatten in the palm of your hand.

TIP- after mixing together the dough by hand, splash a tiny bit of vanilla over it and once again mix with your hands, then add in the chocolate chips. This gives the cookies a “vanilla wash” that gives them a bit of a crisp texture when fully baked.

Place cookies on parchment paper lined baking sheet and bake at 375 for 9 minutes, or until just starting to brown on the bottom. This batch makes about 11 cookies, a dozen if they are a bit smaller. Store in the fridge for up to one week. Note, these cookies are AIP compliant, they are not made with eggs, so the texture is denser.

* Be sure to let these cookies completely cool before handling, or they will crumble.


Everyday we make decisions and choices that affect our quality of life. This includes our mental health, our emotional health and our physical health. When we make conscious choices to lift ourselves up and celebrate our beautiful human experience, we begin to tap a reservoir of energy that can sustain us. You are so much more powerful than you realize and no matter where you are on your healing journey, or your path to living life with a measure of safety, confidence and ease, begin now by choosing your own happiness. Let go of all the judgments and just take a moment out, to eat a cookie, that feeds the millions of bacteria that make up your microbiome, that have influence over your mood, your outlook and your physical wellness. You can make your life an amazing and pleasurable experience…just for you…because you want to.



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