How to make Vegan Tigernut Cookies–Gluten and Dairy Free (Easy Recipe)
Vegan Tigernut Cookies - Gluten and Dairy Free!
Love peanut butter cookies? You’ll fall head-over-heels for this allergy friendly version of these classic cookies, upgraded with tigernut spread and tigernut kasha to make them gluten free, grain free, dairy free, nut free, and vegan! In just 20 minutes you can make these incredibly moist cookies.
Our Tigernut Kasha and Tigernut Spread transform this beloved cookie into a dessert that’s perfect for people with dietary restrictions. The result is soft, chewy, and not overly sweet–all the signatures of this beloved cookie. You’ll need almost an entire jar of organic tigernut spread to make these, but you’ll find that they’re well worth it!
Easy Vegan Tigernut Cookies Recipe
Makes approximately 8 cookies
Prep time 10 minutes
Cook time 11 minutes
Total time 21 minutes
- 1 cup Natureul Original Tiger Nut Spread
- 1 cup Natureul Tiger Nut Kasha–Carob and Cinnamon Flavor
- ⅛ cup vegan butter
- 2 flax eggs
- ½ cup sugar or sugar alternative
- ½ cup brown sugar or alternative
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup gluten free/dairy free chocolate chips
- Preheat the oven to 350℉ and line a baking sheet with parchment or a silicone baking mat.
- Melt the tiger nut spread and vegan butter in a microwave-safe bowl for 45 seconds-1 minute. Set the mixture aside and allow it to cool slightly while you prepare the other ingredients.
- In a large mixing bowl, whisk together the kasha, baking soda, and salt. Once combined, add both sugars and whisk until uniformly combined and no lumps remain.
- Creating a well in the center of the bowl, pour in the cooled vegan butter and tiger nut spread. Add the vanilla and flax egg and stir until a soft, sticky dough forms.
- Cover the bowl with plastic wrap and refrigerate it for 10-15 minutes (or as long as overnight!). Remove from the refrigerator and begin forming dough balls using roughly 2 tablespoons of dough per ball. Slightly flatten each ball using the heel of your hand or the bottom of a glass, and place on the baking sheet 2 inches apart.
- Using a fork, create the indentations by pressing the tines gently into the dough disks until the dough starts to rise through, forming the cross-hatch pattern. You may need to coat the back of your fork with tiger nut kasha to prevent it from sticking to the dough.
- Bake cookies on the center rack for 11-14 minutes.
- Allow to cool on the baking sheet for 5-10 minutes before consuming. Enjoy!