These may seriously be the best gluten free chocolate chip cookies I've ever had! These Tigernut Flour Cookies have delicious crispy edges with perfect chewy centers. Everything you need from a chocolate chip cookie!
In a medium bowl whisk together sugar, melted butter, egg, and vanilla extract. Either by hand or with an electric hand mixer.
Add tigernut flour, sea salt, baking soda and stir in until combined. Fold in the chocolate chips/chunks and chill the dough in the fridge for about 1 hour.
Preheat your oven to 350° F. Line a baking sheet with parchment paper.
Once chilled, scoop 12 cookie dough balls and place them on the prepared baking sheet (about 6 fit on a regular baking sheet). Top with a few more chocolate chips/chunks.
Bake the chocolate cookies for 12-15 minutes until the edges are just set. Don't overbake them. Leave the cookies one the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature 2-4 days.
*Measuring TIP: Tigernut flour (and any flour) should be loosely spooned into a measuring cup. If you dip the measuring cup into the flour, you are compacting it and end up with much more flour. Which would result in dry cookies that don’t spread.