One-Bowl AIP Sugar Cookies

One-Bowl AIP Sugar Cookies

Ah, the glorious world of grain-free, nut-free, vegan baking. Have you tried it? It’s definitely NOT easy and I bow to those who are seasoned pros because after just a few trials I was ready to pull my hair out and throw in the towel. But I’m glad I didn’t because otherwise I wouldn’t be sharing our new favorite cookie recipe with you!

What’s your cookie type?

Are you a crunchy or soft cookie kind of person?? For me, it depends on the cookie. I love a pillow-y, melt-in-your-mouth, soft snickerdoodle or peanut butter cookie, but when it comes to sugar cookies or chocolate chip cookies, I’m a sucker for the crispy ones. It brings me back to my childhood and my Mom’s fabulous chocolate chip cookies.

I tried experimenting with coconut flour, cassava flour, arrowroot, tapioca flour, but hit fail after fail. It wasn’t until my friend, Rebecca shared her recipe for snickerdoodles that I was hit with the realization that I hadn’t tried using tigernut flour! I’ve used it to make pancakes (which Willow didn’t like, but Josh & I did), so I decided to give it a try in cookies.

Obviously the tigernut flour worked, otherwise we wouldn’t be here today with this recipe (it only took three trials)! And the best part is….only SIX ingredients and ONE bowl! Super simple. Thank you for the inspiration, Rebecca!!! xo

Josh thought I should title these: So Good You’ll Want to Go AIP Sugar Cookies…kind of a long title, don’t you think? 😉

One-Bowl AIP Sugar Cookies

These have a wonderful crispy exterior with a soft center and they absolutely melt in your mouth with a buttery deliciousness! I gave myself a tummy ache testing these out since I still can’t tolerate sweet too well, but with the holidays fast approaching, cookies are a must! I’m happy to report that they got a thumbs up from all who tried them!

I realize that there are chocolate chips here when they’re supposed to be sugar cookies, but that’s what happens when you have a four-year-old chocoholic helping you. So you have the option to make just sugar cookies OR chocolate chip cookies…both are equally delicious.

One-Bowl AIP Sugar Cookies

Makes 10-14 depending on size of cookie scoop

What You Need:

  • 1 cup TigerNut flour
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon baking soda
  • 1/4 cup pure maple syrup
  • 3 Tablespoons coconut oil (solid)
  • 2 Tablespoons Enjoy Life mini chocolate chips (optional or for AIP use carob chips)

How To:

  1. Preheat your oven to 350°F and line a baking sheet with unbleached parchment paper.
  2. Using a stand up mixer with the paddle attachment, combine all of the ingredients (except the chocolate chips). Once everything is well incorporated and there aren’t any signs of coconut oil,  you can fold in the chocolate chips. If you don’t have a stand up mixer, you can use a fork and spatula to mix the dough.
  3. Roll into balls or use a small cookie scoop and place onto the baking sheet. These cookies will spread out some, so be sure to space them out.
  4. Bake for 12-15 minutes, or until golden brown. Allow to cool completely on the baking sheet. ENJOY!
  5. Best stored in cookie tins or a cookie jar to maintain the crispiness.

One-Bowl AIP Sugar Cookies

One-Bowl AIP Sugar Cookies

Thanks for stopping by!


13 thoughts

  1. Yum yum yum! These look awesome! Where is the best source for Tigernut flour? And Willow is correct that chocolate chips go in sugar cookies obviously!


    1. Thank you, Diana!! Haha!! If you were to ask Willow, chocolate chips go with everything 😉😂 We buy our tigernut flour from Whole Foods and Natural Grocers, but there’s also Amazon! What would we do without Amazon ❤️


  2. Ah! They look awesome! Grain-Free cookie magic! I am making these when I get home to my bag of tigernut flour!!!!
    As for cookie preferences, I love them thick, soft, and chewy!!!
    But like you said, it does depend on the cookie! A crispy tigernut cookie would be mighty fine by me 😉 xoxoxo


    1. Hehe! Thank you!!! I’m absolutely in love with tigernut flour! I liked it in pancakes, but I was so shocked at how well it works in cookies…I think I almost like it more than almond flour and that’s saying a lot! Thank you, again, for the inspiration!! XOXOXO ❤


  3. They look perfect!!! I love cookies that are crispy on the outside and soft or chewy on the inside, so these are right up my alley!! I’ve never used, nor heard of, TigerNut flour. I’ll have to give it a go next time!


    1. Thank you, Jenn!! I was really happy with how these turned out – such a great mix of crispy and chewy! We’ve been big fans of tigernuts for a while, but it wasn’t until I went grain free that I found out tigernut flour existed! I do miss the ease of regular baking, but this flour is starting to open up some doors for me 🙂


  4. Chocolate goes in any cookie! And speaking of cookies, yum. I love cookies of all kinds, all textures, all flavors. Give them all to me! I have never even heard of tigurenut before. But it looks like it makes a good cookie!


    1. Haha!! Willow would definitely agree with you – in fact I’m pretty sure she’d say it’s not a cookie unless there’s chocolate in it 😉 I’m certainly not one to complain or turn down a cookie – I love them all! Thank you, friend! I was really happy with how these turned out! Tigernuts are actually a small root vegetable, so in my opinion, these are really healthy 😉


  5. NO WAY!?!?!?!?!?!!?!? 😮 I am having one of those is-this-real-life moments right about now, you must be a magician! They look absently totally crispy-brown-edges perfect Mandy, wow! I never would’ve guessed these were AIP from looking, I have to find/order tigernut flour now. And the ingredients are so simple otherwise. Ah I am so so excited now and way over-using exclamation points, I know 😀 You need to tell me more about these tigernut pancakes sometime too because I have still had no luck in the pancake department. Can’t wait to try these, you are amazing!!

    Liked by 1 person

    1. Eeeeep!!! Your excitement over these cookies made my day!! ❤️ With each trial I did, I kept thinking, I wish Natalie was here to bounce ideas off of…and to help me taste test them 😂 Josh was pretty floored – he couldn’t believe they were AIP – which was a huge success in and of itself. I’m really loving this flour!! Pancakes have been SO hard because either they turn out gritty or gummy. It’s also hard because our egg replacers are either applesauce or pumpkin – which can make the pancakes really mushy. My latest trial of pancakes is passable and edible, but not Willow approved…she’s usually my key to posting a recipe 😆 Tigernut flour can be a bit of the gritty side so I think that’s why she didn’t like them. Back to the drawing board 😉 You’ll have to let me know if you try these! 😘😘 And keep me posted on the pancake trials! XO


  6. Omg, Willow cracks me up and I totally agree with her, chocolate chips make everything better! hahaha! These look so good girl!! I have seen tigernut flour at Sprouts many times, but never tried it! I saw Rebecca’s post too. Does it have a texture and taste similar to almond flour? As far as my favorite cookie type, well, I’m just like you…it totally depends on the type of cookie. Snickerdoodles MUST be soft, pillowy clouds and I also love crispy peanut butter cookies. But my favorite cookie texture is a slightly crispy exterior, with a soft, moist fudgy center, OMG. That is total cookie perfection right there.
    These look so good and I can totally relate to fail after fail in the kitchen, too. I have a popular Starbucks dessert I’ve been trying to recreate that normally has 15+ ingredients in it and trying to get it to be delicious and keep it at 8 has been so difficult. I wasted SO much time and ingredients, that I just put it aside and will come back next holiday season, LOL!!

    Liked by 1 person

    1. Haha!! I do agree that chocolate makes everything better!! She has good taste 😉 Awwwwww!!!! Thank you! That means so much coming from you! Tigernut flour is similar in some aspects (slightly sweet, nutty in flavor, light), but it can be gritty in recipes. I have found that in most cookie recipes, the grittiness goes unnoticed, but in say, pancakes, I pick up on it right away. For now, it’s my replacement for my favorite almond flour!
      Right????? Crispy snickerdoodles aren’t allowed! Must be soft! Mmmmm, I do admit that I do love a crispy peanut butter cookie, too! Yes!!! That’s my favorite cookie texture – it’s like the best of both worlds ❤️
      No way??? Now I’m intrigued!! Gosh, tell me about it – I had to put some recipes on hold because it started to get expensive and frustrating!!
      Thank you for the kind words, friend!! Love you!! XO ❤️


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