Have you ever heard of a TigerNut?

Nope, me either. Not until my friend, Carolyn (who is a whiz in the kitchen!), sent me a picture of TigerNut Cookie Dough Bites that she’d made. Taunting me. I’d never heard of a TigerNut, but I sure wanted some!

So I googled, “What is a TigerNut?” And here’s what the good ‘ol internet told me:

TigerNuts are not nuts, they are small root vegetables which comprised 80% of our Paleo ancestors’ diet years ago. This ancient superfood originates from Africa. It is currently cultivated in West Africa & Spain. TigerNuts are rich in prebiotic fiber. Prebiotics act as food for your body’s natural organisms. They help your gut’s natural probiotics thrive. A single ounce of TigerNuts has 40% of our daily recommended fiber!

Sounds pretty legit to me. I need whatever I can find/do/eat to help my gut. Ha. 🙂

I asked her to share her recipe. These are DE-LICIOUS, friends. My girlfriend knows how to create some yumminess!! The only hazzard is they don’t last very long around our house! I do have a couple of  variations. I try and do less maple syrup. Carolyn is in shape. I am not. I use unsweetened coconut. Also, Carolyn says it makes 1 dozen. I’m from Alabama. Serving sizes are MUCH bigger in the South. It makes about 8 for me. I double the recipe.
Also here’s a pic of the collagen peptides that Carolyn and me both use. We get them at Amazon. They are full of protein! So, these really are a healthy, energy snack. You just have to control how many you eat!


(Makes 1 dozen)

  • Ingredients:
    1/2 cup tigernut flour
    1/2 cup collagen peptides
    2/3 cup shredded coconut
    1/4 cup coconut oil (solid)
    1/4 cup maple syrup
    1/4 tsp sea salt
    2-4 tbs chocolate chips
    1 tsp vanilla extract

1. In a medium sized mixing bowl, mix together tigernut flour, collagen powder, shredded coconut, and sea salt.

2. In a separate bowl, whisk together vanilla, maple syrup, and coconut oil, then pour it over the dry ingredients, mixing with a spatula or hands until just combined, then fold in the chocolate chips.

3. Use your hands or a cookie scoop to form 12 cookie dough bites, placing each one on a parchment lined plate.

4. Place the plate in the freezer and allow to chill for at least 30-40 minutes until the coconut oil has solidified.

5. Store in the freezer or fridge and remove when ready to eat.

Recipe Notes:
If you can have nuts, almond flour will work in place of the tigernut flour.

Raisins, nuts or carob chips can be substituted for chocolate chips.

Heat in a microwave safe bowl for a “fresh out of the oven” cookie.

Cut into small pieces and put on top of vanilla ice cream.



And in the South you can’t add just 2 tbs of chocolate chips….more like a cup!


Yes! So true!

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