I don’t know about you but I love oatmeal raisin cookies! I would much rather have something like this than chocolate, but since I don’t eat grains I have not been able to make oatmeal raisin cookies in quite a few years. I decided that enough was enough and I wasn’t going to live my life any longer without oatmeal raisin cookies in it!  I finally decided to make a grain free version, and to my surprise these came out better than the real thing!

I have always wanted to experiment with tigernut flour and was pleasantly surprised how amazing it is! I love to mix different grain free flours together so that you don’t get any strong flavor like you can when using just one. Tigernut is great to use for those that are allergic to nuts or can’t have them because they are following an autoimmune paleo diet. Tigernut is not a nut, it is a root vegetable that is gluten free, grain free, high in fiber, iron, potassium, protein, magnesium, zinc and vitamins E and C. Tigernuts contain natural sugar, healthy fats and have a high level of resistant starch, which reaches the colon intact. Resistant starch promotes prebiotic growth and supports a healthy immune and digestive track. It can also lower blood glucose levels and improves insulin sensitivity (1).Which means that these cookies are not only delicious, but they are actually good for you!

5 from 1 vote

Paleo “Oatmeal” Raisin Cookies

1 ½ cups tiger nut flour

½ cup almond flour

2 tbsp. coconut flour

¾ cup maple sugar

1 tsp. cinnamon

¼ tsp. nutmeg

½ tsp. salt

1/2 tsp. baking soda

1/2 cup butter, softened

1 egg, room temperature

2 tsp. vanilla

½ cup raisins

1. With your hand mixer or stand up mixer cream the grass-fed butter, maple sugar, egg, and vanilla for about 15 seconds until smooth and fluffy.

2. Add the tiger nut flour, almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Mix a few seconds more.

3. Fold in the raisins.

4. Place a small golf-ball sized balls of dough on a cookie sheet lined with parchment

5. Bake for 10 minutes, then remove and push down with the back of a spoon to flatten a bit. Return to the oven for 10 more minutes or until slightly golden around the edges.

Course Dessert


(1) Jennifer Harris. What is Tigernut Flour. Gluten Free Living Website