Tigernut Flour Cookies with Olive Oil and Rosemary

Extra virgin olive oil, rosemary, and dark chocolate are one of my favorite combinations of flavors. I figured a cookie recipe with these three ingredients is something I’d want in my portfolio of recipes. These tigernut flour cookies with olive oil and rosemary are not only delicious, but they are lectin-free, sugar-free, gluten-free, and keto-friendly. They have a light and fluffy bite and are the perfect accompaniment for tea or coffee.

Cookies – lost in translation

I’m a bit lost in translation when it comes to cookies, and these tigernut flour cookies are not American-style cookies. The translation of cookies in different European languages means entirely different things, and even so, there is still confusion between other terms used.

When we say “cookies” in Romanian or French, we certainly don’t visualize round, flat, soft, or chewy cookies but something that resembles more butter cookies. In the UK, cookies are called biscuits, making things even more confusing because biscuits in the US are different. In Romania, we call crackers ‘biscuiti’. And in French, we call cookies ‘biscuits’. And what about the Italian biscotti, another completely different thing.

All this to say, every time I make a cookie recipe, I’m not sure how to name it exactly. These cookies were inspired by the Greek olive oil cookies called Melomakarona. Except there is no honey (‘melo’ means honey) in my cookies.

Next time I will try a closer version of melomakarona.

What is tigernut flour

Despite the name, tigernuts are not actually nuts but small tubers obtained from the yellow nutsedge plant. Tigernuts and tigernut flour are popular in Africa, the Middle East, Southern Europe, and India.

Tigernut flour is a great grain-free alternative for those allergic or sensitive to nut flours. Texture-wise, it has a slight grit to it, which some people don’t like, but I don’t mind it, considering it is one of the healthiest flour alternatives.

Nutritionally, tigernuts are considered a resistant starch and a superfood, as they are rich in micronutrients.

Ingredients for tigernut flour cookies

The ingredients for these dairy-free, gluten-free, grain-free cookies are:

• extra virgin olive oil (a very good quality)
• pasture-raised egg
• sweetener: monk fruit or erythritol (granulated)
• tigernut flour
• arrowroot flour
• baking soda
• lemon zest
• rosemary
• dark chocolate (above 85%)

These cookies are straightforward to make. Just combine the wet ingredients until emulsified, then add the dry ingredients. The texture will be soft and sticky, and they need to be added by spoonfuls to the baking sheet.

The process can be a little sticky, but nothing too challenging. I used a small wooden spoon for the process, but I think the ice cream scoop can work too.

They are easy to store and will freeze well.

Also, try: Millet flakes Chocolate Chip Cookies

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Print Recipe

Tigernut Flour Cookies with Olive Oil and Rosemary

(6 votes, average: 4.83 out of 5)

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By Claudia Curici – Serves: 15

Prep Time: 20 minutes – Cooking Time: 10 minutes

Olive oil, rosemary, and dark chocolate is one of my favorite combinations of flavors. Enjoy these light and fluffy, keto friendly cookies with coffee and tea.

Ingredients

• DRY INGREDIENTS:
• 112 grams (1 cup) tigernut flour (+ 2 tablespoons)
• 3 tablespoons arrowroot flour
• 1/2 teaspoon baking soda
• pinch of salt
• WET INGREDIENTS:
• 1 pasture-raised egg
• 1/2 cup extra virgin olive oil (good quality)
• zest of one organic lemon/orange
• 3 tablespoons sweetener (monk fruit or erythritol)
• 1 tablespoon finely chopped fresh rosemary
• ADD-ONS:
• 30-50 grams dark chocolate chips / chopped chocolate
• sea salt flakes

Instructions

1

Preheat the oven to 375F/185C and line a baking sheet with parchment paper.

2

Mix the dry ingredients in a bowl.

3

Mix and whisk the wet ingredients, until emulsified.

4

Add the dry ingredients to the wet ingredients and combine with a spatula until all the flour is incorporated. If the batter seems too wet, add the additional 2 tablespoons of tigernut flour. You will get a sticky dough.

5

Add the chocolate chips, fold them in (keep some for decoration).

6

Drop spoonfuls of dough on the parchment paper until you’ve finished all the dough. The dough is not very easy to handle, and it will not turn into a perfectly round spread-out cookie, but this doesn’t bother me at all. If you need to shape the dollops of dough, you can do it with wet hands.

7

Add some more chocolate on top and sprinkle with sea salt flakes.

8

Bake for 10-11 minutes. They will still seem a little bit doughy but they’ll harden up while cooling.

9

Store in an air-tight container, in the refrigerator, or freeze.