Tigernut Flour Shortbread Cookies

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 cookies 1x


These buttery-sweet Tigernut Flour Shortbread Cookies are grain and nut free plus super simple to make and extra decadent dunked in a silky carob coating!



  • 1 cup tigernut flour
  • 1/4 cup maple syrup
  • 1/4 cup coconut butter
  • 1 tsp vanilla extract
  • Pinch of salt ((optional))

Carob Coating (or you can use melted chocolate if not following AIP)

  • 1/3 cup carob powder, sifted
  • 1/3 cup coconut oil, melted
  • 2 tbsp maple syrup ((optional, carob powder is somewhat sweet on it’s own so I didn’t use it))


  1. Preheat the oven to 350F.
  2. Combine all the cookie ingredients in a mixing bowl. Mix to form a slightly sticky dough.
  3. Divide the dough into 6 balls (they are fairly large cookies, feel free to make 10-12 smaller cookies).
  4. Arrange on a baking pan lined with parchment paper. Press to form cookies, optionally using a cookie cutter to make perfect circles.
  5. Bake for 15 minutes at 350F. Let them cool completely before dipping.
  6. For the carob coating, whisk together the sifted carob powder and melted coconut oil. Or melt the chocolate chips if you are going with that option.
  7. Dip the cookies partway into the carob coating. Lay on a plate/pan lined with wax paper. Chill to set.
  8. Enjoy! Keep in the fridge.