Tiger Nut & Oat Ginger Cookies

Did you know the humble tiger nut is not actually a nut? ⁠

I guess if you have a nut allergy, this is a known fact, but I had no idea. Also known as an earth almond, I originally came across these when designing a nut free dish for a client. Whilst not grown here in the UK, it’s a hardy plant which tends to mean it has a low environmental impact.⁠

Which is good news for me, given that they taste naturally sweet, much like a coconut, so perfect for any sweet recipes without needing to add a bundle of extra sugar.⁠

These FODMAP friendly babies were a big hit in last Fridays Fakeaway. They also happen to be free from gluten and refined sugar, a much healthier biscuit alternative. ⁠

If you’re unable to get hold of tigers nuts, they can easily be swapped out for any other seed or nut. Sunflowers would work nicely, but if you’re able to eat nuts, I’d recommend a nice hazelnut. The perfect autumnal nut, it works really well with the ginger.

They work well naked, or smothered in chocolate, the choice is yours!

Tiger Nut & Oat Ginger Cookies

Tiger Nut & Oat Ginger Cookies

Yield: 6
Prep Time: 5 minutes
Cook Time: 15 minutes 10 seconds
Total Time: 20 minutes 10 seconds

FODMAP Friendly, Vegan, Gluten Free, Refined Sugar Free


  • 150g Oats
  • 125g Tiger Nuts, soaked overnight
  • 150g Coconut Sugar
  • 125g Coconut Oil
  • 1 Flax Egg, 1 tbsp ground flax mixed with 3 tbsp water and left for 15 mins to set
  • 1/2 tsp salt
  • 1 tbsp Ground Ginger


  1. Preheat the oven to 160º Fan Assisted
  2. Drain the soaked tiger nuts, place in food processor and blend until you reach a thick crumb. Set to one side.
  3. Place the oats in the food processor and blend to a powder. Comine with the tiger nuts and set to one side.
  4. Wipe the bowl of the food processor, add the sugar and oil and cream together and blend until combined and slightly thickened.
  5. Add the flax egg, combine gently.
  6. Add the tiger nut and oat mix, ginger and salt. Pulse until a dough begins to form.
  7. Pour the dough on to a lined baking tray with side. It will spread, so at this stage I evenly distribute to 1/2cm thickness and stick it in the oven to cook for 12-15 mins.
  8. Remove the baking tray once brown, let the oversized cookie cool down for a few minutes then cut in to shape. I like to use a circle cookie cutter (nibbling all the warm off cuts as I go). Leave to fully cool before transferring to a plate ready to nibble and dip in to a nice warm cup of Cinnamon Hot Cacao.


These are also great dipped in chocolate, I like to use Ombar Milk Chocolate (Ve, GF). I like to freeze the cookies for a few minutes whilst I melt my chocolate. When the chocolates melted I grab my cookies, dip and leave for a few seconds whilst the chocolate dries. If you're after a thick chocolate finish, go in for a double dip.

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