First posted: May 25, 2020

Tigernut Pistachio Cookies



Cooks in:        Serves:Makes 12 cookies

  • 1/4 cup sugar, coconut sugar or xylitol
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 2 tsp vanilla essence
  • 1 3/4 cups Local Village tigernut flour
  • 1/2 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 1/4 cup pistachio, chopped

What to do

1. In a medium bowl, whisk together the sugar, coconut oil, eggs, and vanilla.

2. To the bowl, add tigernut flour, salt, bicarbonate of soda and stir until combined.

3. Preheat your oven to 175°C and line a baking sheet with parchment paper.

4. Using a cookie scoop or tablespoon, prepare 12 cookie dough balls and place them on a prepared baking tray lined with parchment paper.

5. Place the chopped pistachios in a bowl. Roll each cookie through the chopped pistachio nuts then place back on the tray and lightly press down with two fingers to flatten.

6. Bake the cookies for 12-15 minutes until the edges are golden brown. Allow the cookies to sit on the baking sheet for 10 minute before removing.

7. Store in an airtight container at room temperature 2 days or in the fridge for 1 week.

- To measure the tigernut flour, loosely spoon into a measuring cup. Dipping the measuring cup into the flour or pressing the flour into the measuring cup compacts the flour and you end up with too much flour. This will result in dry cookies that don’t spread well.
- For Cacao coffee cookies: add ¼ cup Local Village cacao and 3 tbsp milk or milk alternative. Press 1 pistachio, chocolate chip or nut in the centre of the cookies before baking.
Photo by Theana Breugem (The Food Photographer)

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