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Tigernut Banana Cookies

Served AIP cookies and pudding

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These chewy, naturally sweet Tigernut Banana Cookies are a perfect AIP-friendly dessert—grain-free, nut-free, egg-free, and chocolate-free.

Ingredients

Scale
  • 1 cup tigernut flour
  • 1 ripe banana (mashed)
  • 2 tbsp melted coconut oil
  • 1 tbsp maple syrup (optional)
  • 1/4 tsp cinnamon
  • 1/8 tsp sea salt

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, mix mashed banana, coconut oil, and maple syrup.
  3. Stir in tigernut flour, cinnamon, and sea salt until a soft dough forms.
  4. Scoop small spoonfuls onto baking sheet and flatten slightly.
  5. Bake for 12–14 minutes until edges are golden brown.
  6. Let cool completely before serving for best texture.

Notes

  • Cookies stay fresh in the fridge for up to 5 days in an airtight container.
  • Freeze dough balls for quick baking later!
  • Add shredded coconut for extra texture (still AIP-friendly).

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