Honey Tahini Tigernut Flour Cookies (Paleo, Nut-free, Egg-free)
What’s Inside: Tigernut flour cookies made with smooth tahini and honey make a delicious nut- and egg-free treat in less than 15 mins!
Use Tigernut flour for chewy, delicious cookies
So, you have a sweet craving… 15 minutes give or take, and would love a fun baking project to distract you from the news, without making a total mess in the kitchen. This was me a week ago (and let’s be honest, probably right now as you read this, too). Enter: my one-bowl honey tahini tigernut flour cookies! While baking can be therapeutic and all… it can also be messy and stressful if you get it wrong, so my opinion is that cookies are the easiest gateway. It has a low time investment and you’ll know pretty quickly if it’s going to be a success or not… so needless to say they’re my favorite to both eat and bake! And, while operating with whatever was handy in my pantry… I got creative with the flavors.
BOOM. Honey and tahini are a lovely mix… and perfect for a springtime cookie. The texture is chewy, soft, and you have a great mix of salty and sweet. Of course, with the added benefit of it being allergen-friendly!
I’m currently off nuts and eggs, as I’m nursing the baby girl and neither agree with her so much. So I’m extra-loving the tigernut flour recipes because they’re nut-free (though the name may not sound like it) and work pretty well with egg replacers I’ve found.
If you’re getting scrappy from your pantry and looking to spiff off the recipe, any nut/seed butter would be great in place of the tahini and you can always swap the honey for another liquid sweetener like maple syrup. And adding chocolate chips is always a good idea, too. You’ll love this as a basic recipe to use for your low-mess baking therapy sessions!
What’s Tigernut flour?
It’s a starchy flour made from tigernuts which are root vegetables, or tubers grown in Northern Africa and the Mediterranean. They’re *not* nuts! It’s a great nut-free option and behaves similarly to almond flour in baking. It’s AIP-friendly, Paleo, and of course, gluten-free. Nutritionally speaking, they’re an amazing source of prebiotic fiber that feeds the good bacteria in the gut, double-win. I like Anthony’s Organic brand or the Organic Gemini brand you can grab off Amazon.
Learn more about my favorite Paleo and AIP-friendly baking flours in this guide including how to use them and my favorite recipes for each to try!
More Tigernut Flour Recipes to try:
- Granola Bars (made with tigernuts or you could use shaved tigernuts)
- AIP Coffee Cake using both tigernut + cassava flour
- My famous AIP Waffles!
- Egg-free Tigernut muffins (made with almond meal and nut butter)
PIN ME!
Yield: 9
Ingredients
- 1 Tbsp flaxseed meal
- 3 Tbsp water
- 1/2 cup tahini
- 1/4 cup raw honey
- 1/2 cup tigernut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 pinch sea salt
Instructions:
- Preheat oven to 350F degrees and line a baking sheet with parchment paper.
- Mix the water and flaxseed meal together in a small bowl and let sit in the fridge for 5 mins to create a flax egg.
- Meanwhile, mix all dry ingredients together in a large mixing bowl.
- Then, with a spoon, mix in the flax egg, tahini, and honey with dry ingredients. Add a pinch of sea salt.
- Drop the cookie dough onto the parchment lined baking sheet with a tablespoon (should make approx. 9 cookies) and bake for 10 minutes. Let cool for a couple of minutes and transfer to a cookie rack, serve or store in an airtight container or cookie jar and enjoy!
Notes:
Adapted from the Organic Gemini cookie recipe on package.
*Optional: decorate and garnish warm cookies with edible flowers (I used dried rose petals, or lavender would work) or you could add in sesame seeds!
-Alison Marras
This post may contain affiliate links. Please read my disclosure policy.
Start nourishing your body easily + consistently
I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor, giving you the time and energy to live more.
Subscribe to my newsletter, and you’ll receive the latest recipes and my best wellness tips to make this a lifestyle!
you might also like
-
20+ Gluten-Free Side Dishes (Perfect for Every Occasion!)
-
25+ Delicious Gluten-free Dairy-free Desserts
-
10+ Best (and Creamiest) Dairy-Free Soup Recipes
-
Easy & Delicious 7-Day AIP Meal Plan
-
AIP Starter Guide
-
3-minute AIP English Muffin (paleo, vegan, gelatin-free)
-
16+ Healthy Ground Meat Recipes (Paleo, AIP-friendly)
-
8+ Healthy Caffeine-free Drinks
-
3 Dairy-Free Cheese Sauce Recipes (Paleo, Whole30, AIP)
-
5 Tips for How To Make The Best Matcha Latte (dairy-free)
-
5 Ways To Get More Bone Broth In Your Diet
-
10 Tips for Eating Healthy on a Budget
-
How I manage Hashimoto’s Autoimmune Disease
-
Hair Loss and Hashimoto’s: My Journey
-
My Hashimoto’s Pregnancy
-
Best Test for Checking Your Thyroid At Home (2022)
-
Best Fluoride Water Filter for Your Thyroid (2022)
join the conversation
29 comments
Delicious I just doubled this recipe and kept the amounts of the baking powder and the baking soda the same ie: 1tsp of each. I only put in 1 tablespoon of honey as tigernut flour is already sweet and I used almond butter instead which has naturally sweetness. I also used normal egg and It came out fantastic!
Great tips to know, thanks so much for sharing – happy you enjoyed it!
Wow! As a foodie and having ran a wholefoods cafe where I experimented with manyyyyy vegan GF cakes and treats, honestly these are my favourite! I use agave instead of honey, just bicarb of soda and I’ve tried both with half tigernut flour, half almond flour, and with just almond flour. I also added sesame seeds. I do 1.5x the recipe and it makes 10 decent size, quite thick, beautiful cookies! I am a big fan of tahini and these melt in your mouth if baked for 10 mins and left to cool even though they seem super soft when they come out. They are the perfect chewy soft cookie and crispy on the outside. So glad I found them. I’ve made three batches and everyone that’s tried them has loved them and asked for the recipe. Thank you!
DELISH. Thanks for sharing, Nikki this is really helpful. So happy it’s a favorite.
Reading the ingredients, the baking soda amount seemed very high. I subbed maple syrup for honey. I found that the baking soda flavor was too strong, like the other reviewer. My son also disliked them. 🙁
I think honey is slightly acidic which helps transform the soda, so as written this probably works fine. But I prefer to avoid fructose. Next time I will just use baking powder without the soda to avoid the taste.
Otherwise they were lovely. Great texture. One of my fave tiger nut flour recipes to date. Will definitely make again – modified.
Since this is egg-free, there’s more baking soda used to help as a leavening agent. I’m not sure what baking soda tastes like so I can’t say that I’ve tasted anything off when using the recipe exactly as-is.
I have been making these for 6 months or so with my own variations such as nut butter instead of tahini or molasses instead of honey etc. I don’t use any rising agent as it is tooooo much and the cookies really don’t even need it. I also bake them longer so they are a little crunchie. I love these cookies and have shared with others who follow GAPS type diets.
Thanks for sharing, Marcy!
Oh my goodness! These look cookies. Looks and sounds so delicious! Can’t wait to make it soon.
Never heard of this flour before. Something new for me to try and cookies look so delicious. Thanka for sharing.
I didn’t know about Tigernut flour. This recipe is very interesting as I have a dear friends who has allergies. I will make them for her
This recipe is really very unique. I have never used tigernut flour. Using tahini and honey is really genius. I am saving it to try it later.
These cookies look so delicious. I love the use of tahini paste and honey. I am going to try these out.
These cookies look really good. I love the combo of honey and tahini! I’ve never used tigernut flour but am going to search for it next time I’m out shopping.
I substituted honey with maple syrup. The cookies weren’t sweet ( which is a good thing in my opinion as I find most recipes too sweet, but the strong taste of baking powder and baking soda makes them not tasty to say the least.
That’s interesting you tasted baking powder and baking soda! I haven’t had that experience, perhaps different brands or freshness? Thanks for trying it and sharing, nonetheless.
My hubby and I love these! BTW I didn’t have flax at home so I used 1 egg and it came out really nicely 🙂
Thanks so much, Annika!!
they look yummy! I want them all
These look absolutely incredible. So golden brown and desperate to be eaten! I want to reach out and grab one.
yasss! so good, thank you 😉
These cookies are fantastic and I can’t wait to bake these up soon.
Can’t wait for you to try it!
These cookies are so pretty! I love the idea of honey and tahini together too – what a great sounding combo.
Tahini is such a fave over here, its lovely with honey!
What tasty looking cookies! I love that they’re nut and egg free so my whole family can enjoy them too!
Absolutely, thanks so much!
I make this recipe in my home as your steps you write in this article and this is so easy to make this recipe. It is amazing to make and very interesting.
Very useful and helpful for me to make recipes like that very easily in my home.
Thank You!!!
Fabulous – I’m so happy you enjoyed it!