Cassie Out of all the desserts out there, chocolate chips cookies are by far one my biggest guilty pleasures. It’s definitely a dessert that I can never turn down. How about you?
When I starting testing different chocolate chip cookies recipes, I never found one that I truly loved. A lot of grain free recipes call for almond flour and unfortunately, my stomach cannot handle a bunch of almonds. That was a hard lesson learned when I first started the paleo diet in 2019. But luckily for you, my pain is your reward!
I came across tiger nut flour in the grocery store and quickly wondered what it was all about. For those of you wondering if it’s made from nuts… it’s not! It’s actually made from root vegetables which makes it nut free and perfect for those with nut allergies or wanting to stick to low-carb/paleo diets.
In my recipe I use coconut oil because I truly love the taste of coconut but I know there are a lot of anti-coconut folks out there so just know that you can easily substitute melted butter if you can tolerate dairy! It is also optional to use cocoa nibs like I did, you could just double the amount of chocolate chips. I just really love the flavor of the nibs, plus is makes the cookie not so sweet!
I hope you enjoy the recipe, make sure to leave a comment at the bottom of the page if you tried it!
Chocolate Chip Cookies {Vegan, Paleo}
Ingredients
- ⅓ cup coconut sugar
- ¼ cup melted coconut oil
- 1 egg
- 2 tsp vanilla extract
- 1¼ cups tigernut flour
- ¼ tsp sea salt
- ¼ tsp baking soda
- ⅛ cup shredded coconut
- ⅛ cup cocoa nibs (optional, could just double the chocolate chips!)
- ⅛ cup chocolate chips, plus extra to top your cookies
Instructions
- In a medium bow whisk together sugar, melted coconut oil, egg, and vanilla extra. Either by hand or with an electric hand mixer.
- Add tigernut flour, sea salt, baking soda and stir until combined. Fold in the chocolate chips, shredded coconut, and cocoa nibs and chill in the dough in the fridge for about 1 hour.
- Preheat your oven to 350ºF. Line a baking sheet with parchment paper.
- Once chilled, scoop 12 cookie dough balls and place them on the prepared baking sheet. Top with a few more chocolate chips while slightly flattening the cookie dough balls.
- Bake the cookes for 12-15 minutes until the edges are just set. Don't overbake them. Leave the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature 2-4 days.
