Tigernut Flour Cookies (Sugar-Free, Gluten-Free)

Tigernut Flour Cookies (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.



- Tigernut flour - Tapioca flour - Baking soda - Salt

Dry ingredients

- Pasture-raised egg - Extra virgin olive oil - Zest from organic lemon - Keto-friendly sweetener - Fresh rosemary

Wet ingredients

- Dark chocolate - Sea salt flakes



In a bowl, whisk together all dry ingredients. Separately, combine wet ingredients, whisking until they emulsify.

Mix ingredients


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.

Add chocolate


Take roughly one tablespoon of dough per cookie, shaping into a ball. Place on the baking sheet. Gently press down on each dough ball to flatten slightly. Garnish with chocolate and sprinkle with sea salt flakes.

Form cookies


In a preheated oven at 375°F (185°C), 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.

Bake and enjoy

Tap the link below for full recipe and for more healthy cookie ideas