Tigernut Flour Cookies with Rosemary and Olive Oil (Sugar-Free, Gluten-Free)

Light and airy, our tigernut flour cookies are a revelation in every bite. Inspired by the traditional Greek melomakarona and Mediterranean flavors, they perfectly blend the robustness of extra virgin olive oil, aromatic rosemary, and dark chocolate richness.

Prioritizing health without compromising on flavor, these cookies are gluten-free, sugar-free, and keto-friendly. Perfectly paired with tea or coffee, they offer a modern and healthy twist on Mediterranean indulgence.

The inspiration: Mediterranean flavors

While the term ‘cookie’ may seem straightforward, its interpretation varies widely across cultures. My tigernut flour cookies, for instance, veer from the typical soft, chewy American treats. Instead, they resemble more butter cookies, but with a twist—extra virgin olive oil replaces traditional fats.

Drawing inspiration from the Greek olive oil cookies, Melomakarona, these tigernut flour cookies with rosemary and olive oil offer a gluten-free, lectin-free, and sugar-free spin on the classic Mediterranean delicacy.

The savory depth of extra virgin olive oil, paired with the aromatic freshness of rosemary and the rich bitterness of dark chocolate, all subtly highlighted by a touch of sea salt, gives these tigernut flour cookies a layered and unforgettable flavor profile.

The sweetness of these cookies can be adjusted to suit your preference. We love it on the savory side, but you can add a little more sweetness by increasing the sweetener quantity.

These healthy tigernut flour cookies are:

• gluten-free
• lectin-free
• sugar-free
• keto-friendly
• nut-free
• dairy-free
• grain-free

Why tigernut flour?

Tigernut flour isn’t just another lectin-free and gluten-free alternative—it’s a nutritional powerhouse in its own right. Packed with essential nutrients like iron, magnesium, potassium, vitamins C and E, and fiber, tigernut flour is also a resistant starch, promoting a healthy microbiome and helping with digestion.

Because of its natural sweetness, this flour is one of my first choices when creating sugar-free desserts. It’s also perfect for a keto lifestyle and an excellent substitute for nut flour for those allergic to nuts. Despite their name, tiger nuts are not actual nuts, but small tubers.

To learn more about this versatile flour and more tigernut flour recipes, check out our comprehensive Guide to Tigernut Flour (20+ Recipes to Get You Started).

Ingredients for tigernut flour cookies

DRY INGREDIENTS:

• 1 cup (112 grams) tigernut flour, packed
• 3 tablespoons tapioca flour
• 1/2 teaspoon baking soda
• A pinch of salt

WET INGREDIENTS:

• 1 pasture-raised egg
• 1/2 cup extra virgin olive oil
• Zest from one organic lemon or orange
• 2 tablespoons keto-friendly sweetener (e.g., monk fruit or allulose)
• 2 teaspoons fresh rosemary, finely chopped

ADD-INS:

• 50-60 grams dark chocolate (85% or above), chips or chopped
• Sea salt flakes (for topping)

Note: If you are looking for substitutions for tigernut flour, almond flour usually works, but these cookies have not been tested with any other flour.

How to make these tigernut flour cookies:

• Preheat the oven to 375°F (185°C). Line a baking sheet with parchment paper.
• In a bowl, whisk together all dry ingredients.
• Separately, combine wet ingredients, whisking until they emulsify.
• Gradually fold the dry mixture into the wet, using a spatula or a whisk, until fully incorporated. The result should be a sticky, soft dough.
• Stir in the chocolate chips, reserving some for the cookie tops.

• Take roughly one tablespoon of dough per cookie, shaping into a ball. Place on the baking sheet, ensuring adequate spacing to allow for expansion.
• Note: If the dough is too sticky to handle, refrigerate for 30 minutes prior to shaping.
• Gently press down on each dough ball to flatten slightly. Garnish with reserved chocolate and sprinkle with sea salt flakes.

• Bake for 15-20 minutes or until firm to the touch.
• For optimal texture, store in an air-tight container and refrigerate or freeze. While you can eat them at room temperature, I love their texture when chilled.

Tiger nut milk

Do you need a glass of milk for your cookies? We’ve got you covered. Try our easy-to-make delicious tiger nut milk with these cookies.

More sugar-free, gluten-free, and lectin-free cookie recipes:

• Millet Flakes Chocolate Chip Cookies

• Almond Thumbprint Cookies

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Tigernut Flour Cookies with Olive Oil and Rosemary

(9 votes, average: 4.67 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:
• 1 cup (112 grams) tigernut flour, packed
• 3 tablespoons tapioca flour
• 1/2 teaspoon baking soda
• A pinch of salt
• WET INGREDIENTS:
• 1 pasture-raised egg
• 1/2 cup extra virgin olive oil
• Zest from one organic lemon or orange
• 2 tablespoons keto-friendly sweetener (e.g., monk fruit or allulose)
• 2 teaspoons fresh rosemary, finely chopped
• ADD-INS:
• 50-60 grams dark chocolate (85% or above), chips or chopped
• Sea salt flakes (for topping)

Instructions

1

Preheat the oven to 375°F (185°C). Line a baking sheet with parchment paper.

2

In a bowl, whisk together all dry ingredients.

3

Separately, combine wet ingredients, whisking until they emulsify.

4

Gradually fold the dry mixture into the wet, using a spatula or a whisk, until fully incorporated. The result should be a sticky, soft dough.

5

Stir in the chocolate chips, reserving some for the cookie tops.

6

Take roughly one tablespoon of dough per cookie, shaping into a ball. Place on the baking sheet, ensuring adequate spacing to allow for expansion. (Note: If the dough is too sticky to handle, refrigerate for 30 minutes prior to shaping.)

7

Gently press down on each dough ball to flatten slightly. Garnish with reserved chocolate and sprinkle with sea salt flakes.

8

Bake for 15-20 minutes or until firm to the touch.

9

For optimal texture, store in an air-tight container and refrigerate or freeze. While you can eat them at room temperature, I love their texture when chilled.