Tiger Nut Butter Cookies (AIP, Vegan, Low Fodmap)

I posted the recipe for these cookies on my Instagram a couple weeks ago, but I decided to get the recipe up on the blog for those of you who aren’t on IG and to properly archive it.

These cookies utilize tiger nut butter which isn’t actually a nut, but a tuber, so it’s perfect if you follow the AIP diet. The tiger nut butter can be subbed for any nut or seed butter of your choice, though! I’ve had tons of people remake this recipe using almond and peanut butter and they love it.

I use Roots Tiger Nut butter which is a new company specializing in AIP “nut” butters. They are a great, family run business and make the delicious butter I used in this recipe.


Tiger Nut Butter Cookies

Makes 6-8 cookies


1/2 cup tiger nut butter (if using other nut butter, may need to add 2 tbs applesauce or oil if batter is too crumbly)

1/4 cup maple syrup

1/2 tsp. baking soda

3 tbs. coconut flour

pinch of Himalayan pink salt


Preheat oven to 350F.
Combine butter and maple syrup in a bowl, mix well.
Add remaining ingredients and mix to combine. You should have a wet but mailable dough.
Divide dough into 6-8 balls on a parchment lined baking sheet, then press down gently (use a fork if you want the fancy lines on top).
Bake for 8 minutes until edges are just beginning to turn golden brown. They may seem underdone, they aren’t.
Let cool for a couple minutes before transferring to a wire rack to finish cooling completely.

These are DELICIOUS for ice cream sandwiches. So go make one and enjoy your life 😉



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