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2 C Organic Gemini TigerNut Flour

2 t ground cinnamon

1 t baking soda

1/2 t sea salt

1 flax egg (1 T ground flax seed mixed with 3 T water)

1/3 C coconut oil

2/3 C coconut sugar

1/4 C maple syrup

1 t vanilla extract

1/2 C chocolate chips


In a medium mixing bowl, combine the tigernut flour, ground cinnamon, baking soda and sea salt.  Set aside.

Make a flax egg.  Place ground flax seed in a small bowl with water, stir to combine.  Let sit for 10 minutes.

In another bowl, using an electric mixer, beat together the flax egg, coconut oil, coconut sugar, maple syrup and vanilla extract.  Slowly add the dry mixture and mix until combined.  Gently fold in the chocolate chips.  Cover bowl and chill in refrigerator for at least 1 hour.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Roll cookie dough into 24 balls.  Place 12 on lined baking sheet and remainder back in refrigerator until ready to bake. 

Bake cookies for 8 minutes.  Remove from oven and allow to cool on baking sheet 5 minutes, then place on a wire cooling rack to continue to cool to room temperature.  Bake remaining cookies.


  • Recipe yields 24 cookies
  • Cookie dough can be made in advance, keep chilled until ready to bake.
  • Store cookies in an airtight container for 3-4 days.
  • Cookies keep very well, frozen, for up to 1 month. 


Recipe from With Health And Gratitude

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