Check out this nut-free take on peanut butter cookies, made safe for those with common food allergies! These incredibly soft cookies aren’t just nut free, they’re also dairy free, grain-free, gluten free, and vegan. They take around 20 minutes to make from start to finish and make the perfect dessert for those with food allergies.
This recipe uses Natureul Tigernut Kasha and Tigernut Spread to create an allergy-friendly version of a classic peanut butter cookie. The result is soft, chewy, and not overly sweet–all the signatures of this beloved cookie. Natureal is available in 48 US states. You can find alternative UK based Tigernut products on Amazon and on Buy Wholefoods online.
What are Tiger Nuts?
The name might be confusing, but tiger nuts aren’t actually nuts!
They’re tubers from the nutsedge family that have a nut-like appearance. Sometimes known as the earth almond or Chufa, when consumed raw, they’re chewy with a mildly nutty, earthy, and slightly sweet flavour, making them a great replacement for nuts.
They can also be ground into powder and used in place of flour, like in this recipe.
Natureul uses high-quality, all natural ingredients to create allergy-friendly products that can be used in everyday baking and snacking! All their tiger nut-based products, including the ones featured in this recipe, are USDA certified organic and completely nut free.
Allergy-friendly Tiger Nut Cookie 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!
Have you tried tiger nuts before? Do you have a nut allergy and fancy trying them? I know Rude Health also do a Tiger Nut milk drink that I’d love to try so look out for that. I’m really intrigued to try these products so watch this space if I can get hold of some!
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