These cookies have been on my mind lately. I actually created this recipe in the Spring because I knew once the weather turned cooler in the Fall that I would be craving a cookie like this.
This chocolate cookie is perfect with a cup of hot apple cider, but I also think they would be delicious for the upcoming holiday season. I can imagine myself enjoying these in the Winter with a hot chocolate or dipping these in some festive icing for a holiday treat!
If you have successfully reintroduced chocolate then you can go ahead and sub chocolate for the carob. I used chopped skinned tiger nuts and homemade carob chips (recipe here) to make these AIP compliant but you could use dairy free chocolate chips and chopped hazelnuts, pecans, walnuts, or macadamia nuts instead, if you tolerate them. If you wish you could also just leave out the tiger nuts or nuts and keep these simply chocolate.
Whether you decide to make these for a treat or save them for your cookie exchange this holiday season, I guarantee you are going to love them!
XO Meagen Ashley
Chocolate Tiger nut Cookies (AIP, Paleo, Vegan)
Ingredients
- 1/3 cup tiger nut flour
- 1/3 cup arrowroot flour
- 2/3 cup coconut flour
- 1/4 tsp salt
- 1 tsp baking soda
- 2 Tbsp roasted carob powder
- 1 tsp alochol free, vanilla extract
- 1/3 cup maple syrup
- 1 tsp apple cider vinegar
- 1/3 cup coconut oil, melted
- 1/3 cup carob chips
- 2 Tbsp finely chopped, skinned tiger nuts
Instructions
-
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
-
Mix the dry ingredients in a small bowl, except for the carob chips and tiger nuts.
-
Mix the wet ingredients in a large bowl. Add the dry ingredients into the bowl with the wet ingredients and stir until thoroughly combined.
-
Stir in the chopped tiger nuts and the carob chips.
-
Roll into 12 balls and flatten on a cookie sheet to make a cookie shape.
-
Bake for 10-13 minutes. Cookies should be slightly firm to the touch in the center.
-
Let cool for 10 minutes on the pan and then move to a cooling rack to cool completely.
-
Store in the fridge in a glass container for up to 1 week or freeze for up to 3 months.
These look wonderful. Where do I find AIP carob chips?
Hi Sherry,
Thank you! Unfortunately there aren’t any store bough carob chips that are AIP. Most of them have soy in them sadly. I always make my own (I bought some chocolate chip molds off Amazon) and use the recipe from @flametofork but there are lots of recipes out there. Hope that helps!
Can I leave out the ACV? Histamine issues…..
Yes! Should be fine!
Hi, I was wondering if I still need to store these in the fridge if I don’t include the carob chunks? Made them plain and they taste yummy thank you.
I usually do always with AIP baking. I live in a dry climate and they keep better in the fridge (less dry). Glad you enjoyed them!!
Thank you. I live in Australia with a dry climate, so will take your advice. 🤗
[…] Chocolate Tiger Nut Cookies (AIP, Paleo, Vegan), It’s All About […]
[…] yourself having difficulty controlling how many treat bars (or slices of AIP Chocolate Cake, or AIP Chocolate Tigernut Cookies) you eat after you make a batch, I have an easy life hack for you! Simply freeze individual […]
Before baking I decided to taste the dough and it is extremely salty. I added less salt than the recipe called for and the only substition was avocado oil for coconut oil. I tried to tone down the salty taste by adding more tigernut flour and oil but it still has the same intense salty flavor. Any ideas?
Hi Gee,
Sorry to hear the batch was salty. You could omit the 1/4 tsp of salt altogether next time to see if that suits your tastes better. 🙂
Also, is it possible your tigernuts or any other ingredients used have added / hidden salt in the ingredients?
Have great day!
xo,
Meagen
[…] are some other cookie recipes on my blog that I know you will love…my Chocolate Tiger Nut Cookies and my Cinnamon Coconut Raisin Cookies…so first make a batch of these Paleo AIP Chocolate […]