I’m finally—yes, finally—sharing these Gluten-Free Tiger Nut Flour Chocolate Chip Cookies with you today.
Allow me to explain the “finally” in my statement. Many years ago the folks at Tiger Nuts Inc. sent me complimentary packages of both their Tiger Nuts, which are tiny nutritious tubers, and their Tiger Nuts Flour, the finely ground version of their tiger nuts. (Note: The samples were gifted but this post is not sponsored. The opinions shared here are strictly my own. Yes, their flour is called Tiger Nuts Flour versus Tiger Nut—singular—Flour. However, unless I’m referencing their actual brand, I’m going to call it tiger nut flour for the rest of my post.)
The exchange with the Tiger Nuts people was so long ago that I no longer even have a record of it in my email. But I found this memory from my gfe Facebook page documenting it and the first time I made today’s cookies for an extended family celebration on June 28, 2017. Now you probably understand the “finally” in my opening statement!
“TigerNuts USA sent me a complimentary bag of their flour a while back so I’ve been making these cookies substituting their TigerNuts USA flour of late in place of the gf flour mix. These cookies are always the best, but the TigerNuts Flour makes them equally delicious and maybe a wee tiny bit chewier (in my opinion; others don’t notice). Do you know about tiger “nuts”? They’re not nuts at all and are another great no-grain option. Tiger nuts are tubers that are full of fiber and the flour made from them can be subbed one-for-one for regular flour. No xanthan gum needed.”
Tiger Nuts USA’s tiger nuts come from Spain and Tiger Nuts USA is the original importer of tiger nuts to the United States. Their rep told me to try out their products and reach back out to them if I wanted to work with them. While that never came to pass, I did immediately make a double batch of today’s recipe.
I made my much-loved Gluten-Free Brown Sugar Chocolate Chip Cookies and simply subbed in Tiger Nuts Flour for my Two-Ingredient Gluten-Free Flour Mix. I halved the original recipe to create the one I’m sharing with you today.
Because two dozen cookies is more than enough for most occasions, right? Otherwise, all the other ingredients and their proportions remained the same.
And I didn’t just make these cookies for us, I made them for a family gathering and they were a huge hit.
In fact, when I told my extended family that the cookies were not my usual beloved Gluten-Free Brown Sugar Chocolate Chip Cookies, they were skeptical. They said these cookies tasted the same as they always did. “Perfect!”
That’s a great compliment any time but an especially high compliment when a grain-free cookie tastes the “same” as its gluten-free grain-full counterpart! Truth be told, everyone loves these cookies and sees no difference from my original Brown Sugar Chocolate Chip Cookies. The gluten-full ones way back before I went gluten free over 20 years ago.
Personally, I do think these cookies taste a tiny bit different though—and most importantly, even better. They’re slightly thicker, chewier, and have a slightly different texture, a more pleasant one in my opinion.
They almost taste like they contain a small amount of finely shredded coconut and they actually seem somewhat nutty, although no nuts are involved in the recipe. Again, it’s the Tiger Nut Flour giving these cookies their bit of “texture” and very pleasant chewiness.
More About Naturally Gluten-Free Tiger Nut Flour
First, note that there are other brands of tiger nut(s) flour (at different price points) (please always verify gluten-free status of products) but my only experience has been with Tiger Nuts USA flour. First, when they sent me that complimentary 1-lb package and more recently, when I ordered a larger package on my own.
I have really been enjoying tiger nut flour. First, as already stated, this flour is not only gluten free, it’s also grain free. I definitely feel better when I eat gluten-free goodies made using grain-free flour. Because tiger nuts flour is grain free, it’s also considered paleo friendly.
I really like that after eating these cookies made with tiger nut flour, I don’t get that usual sugar “buzz” or, later, the sugar crash. That’s true even when there was no lack of sugar in this recipe. It contains both white granulated sugar and light brown sugar.
Per Cleveland Clinic: “Tiger nuts also contain arginine. This amino acid helps keep blood sugar levels in a healthy range by increasing insulin production and sensitivity. These effects are especially helpful when you have diabetes.” You may wish to read more in their article, 9 Health Benefits of Tiger Nuts.
Similar to banana flour, tiger nut flour seems slightly sweet with perhaps a bit of an earthy taste (they’re sometimes called Earth nuts or Earth almonds). That results in these Gluten-Free Tiger Nut Flour Brown Sugar Chocolate Chip Cookies being slightly sweeter. So, you may even be able to cut back a little on the sugar in these cookies if you like.
It’s easy to experiment with such changes but always keep notes on changes you made and the results. I’m famous for making such changes and believing that I’ll remember them and then not remembering at all. Do you know the following popular quote/meme subject?
“The biggest lie I tell myself … I don’t need to write it down, I’ll remember it.”
Haha! So very accurate, right? So please take notes if you’re adjusting a recipe and then place your notes somewhere you’ll remember. A notes app is a good option although some folks still prefer an old school hardcopy notebook.
Tiger nut flour is a one-for-one, measure-for-measure substitute for gluten-full flour. If your recipes calls for a cup of “regular” flour, you sub in a cup of tiger nut flour. I definitely love that factor!
When baking with tiger nut flour, you can leave out the xanthan gum unless your recipe also includes a grain-based flour. This is a big plus for folks who can’t tolerate xanthan gum. While I tolerate xanthan gum with no issues, I really like being able to make a recipe without having to add it.
And yes, I’ve made this recipe with and without xanthan gum and like the results both ways. When I make them without xanthan gum, I leave the cookies on the baking sheet a little bit longer after taking it out of the oven to allow the cookies to set up well before I remove them to cool.
Tiger nut flour is finely ground but it does tend to clump—presumably because of its fiber and texture—so I recommend sifting it before adding it to recipes. Whisking after the fact simply doesn’t get the job done in my opinion.
Admittedly, tiger nut flour is pricey, as many grain-free flours are–and even many “just” gluten-free flours and flour mixes seem to be today (one reason I rely on my Two-Ingredient Gluten-Free Flour Mix)–but I am usually not using a lot at the flour at once so a package can still make numerous baked goods. Baked goods that can be better for me nutritionally speaking.
Want to know more about Tiger Nuts USA’s products? Be sure to check out their FAQs on their site.
Gluten-Free Tiger Nut Flour Chocolate Chip Cookies Recipe
Up your chocolate chip cookie game with these Gluten-Free Tiger Nut Flour Chocolate Chip Cookies. They're grain free, chewy, and heavenly! If you find your cookies stick to the baking sheets, you may need to use parchment paper. I had good luck using ungreased non-stick baking sheets that were quite old with less of a non-stick factor. It may be worthwhile to do a test run with just a few cookies and your baking sheet to see if you need to make a different plan.Gluten-Free Tiger Nut Flour Chocolate Chip Cookies
Ingredients
Instructions
Notes
Originally published February 20, 2025; updated March 5, 2025.
Nancy says
Shirley, I laughed at your quote, “The biggest lie I tell myself … I don’t need to write it down, I’ll remember it.” Back in 2011, when I first started my blog, one of the reasons was to keep track of my recipes for myself and my friends. My husband would often ask me to make special meals, he recalled. Of course, I couldn’t because I had no idea how the meal had been prepared, so I finally started writing things down.
I learned so much from your post and the links about tiger nuts, and I happen to have a bag in my pantry. So, these cookies will be on my to-do list for the coming week. Thanks, Nancy
Shirley Braden says
Hi, Nancy–First, I love that you already have some tiger nut flour on hand. I’m looking forward to using it more, especially in a less indulgent version of this recipe for myself. Probably with coconut sugar and coconut oil. I wanted to share the indulgent, super popular version first though. 😉
Awww, thanks for telling me your blog background story! I honestly think that’s how most food blogs start. Not a bad thing for sure. I would like to admit that I STILL make the mistake of thinking I’ll remember things and don’t have to write them down. That’s honestly why it takes so long to share many recipes. I make a successful recipe, particularly an adapted recipe, and get ready to share it and then realize I didn’t note a change or two or thought I simply halved something and realize that it doesn’t halve easily. Then I begin questioning myself and have to make the recipe again before I share it. Which can take a very long time! Although this recipe also took a long time—a very long time as I noted—not remembering to note something wasn’t the reason. But it could be for future versions. 😉 LOL Anyway, I do hope you enjoy your version of this recipe when you get to it!
Shirley
Nancy says
Shirley, Funny, I decided to make this recipe this afternoon. Unfortunately, my modification didn’t work out as planned. I’ve been trying to reduce my sugar intake, so I cut the sugar in half and used coconut sugar instead. I also eliminated the chocolate chips. I know that in baking, reducing the sugar can affect a recipe, but I was surprised at the result. Even though I portioned out 12 cookies, 2 inches apart, I wound up with one giant cookie. I should have taken a picture. I cooked them for 15 minutes, and it still wasn’t done, so I turned off the oven and left them inside for about another 30+ minutes. It created a thin, crispy, huge cookie! Actually, the cookie was quite tasty, but certainly not what you created! Thanks, Nancy
Shirley Braden says
Hi, Nancy–Yeah, unfortunately I think you had way too much fat with that version. Plus, I don’t find coconut sugar to be as “absorbent”–for lack of a better word–as the processed sugars such as granulated sugar and light brown sugar. This is a time where a test run of just one or two cookies really is helpful because you can adjust the remaining batter for success. I’ve done exactly the same thing before though, even the part about leaving my results in the oven until the giant pan “cookie” is fully baked, or baked enough to eat! LOL In some cases, we’ve called the results cookie brittle because we simply break off pieces to enjoy. 😉 We’re always learning, right?! 🙂
Shirley
Nancy says
Shirley, Love the concept of doing a test run. I need to incorporate that practice into my baking experiments! Thanks!
Shirley Braden says
Nancy–Similar to our other discussions, remembering to actually do the test run is key. 😉
Shirley