Soft, chewy, gluten-free cookies with a sneaky-high protein boost… and an egg-free option that doesn’t taste like sadness.
This recipe has been evolving in my kitchen for seven years—through different seasons of healing, food sensitivities, and allergy “plot twists” that forced me to keep baking without the usual backup dancers (wheat, eggs, standard sugar, etc.). And this version? It’s the one my family asks for on repeat.
The real star here is the thing I almost never see other people using in baked goods: konjac “eggs.” If you can’t use eggs (or you’re baking for someone who can’t), you’ve probably tried flax eggs, chia eggs, banana, applesauce… and then wondered why your cookie tastes like fish, looks like a swamp, or turns into banana bread cosplay.
Konjac is different. It gels beautifully, carries no competing flavor, and behaves like a neutral binder—so your cookies still taste like cookies. It’s been my most reliable egg swap for the right recipes, and it plays incredibly well with tahini + tigernut flour.
The idea to use konjac root as an egg replacement came to me the very day my allergy test came back and I realized eggs were off the table — at least for that season.
Why You’ll Love These
- Paleo + grain-free (tigernut is a tuber, not a nut)
- Egg-free option that stays neutral in flavor
- No “pressing” needed—this dough spreads on its own
- Flexible sweetener: allulose for low-sugar, or maple sugar for a more classic cookie vibe
- Protein boost from collagen peptides (without changing the flavor profile)
Ingredient Notes & Smart Swaps
- Tahini: Gives structure, richness, and that “bakery cookie” chew. You can swap another nut/seed butter, but tahini is the magic.
- Tigernut flour: Naturally sweet + cookie-friendly. It’s a different texture than almond/coconut flour—don’t sub 1:1 without expecting changes.
- Konjac “eggs”: This is my favorite neutral egg-free binder when eggs can’t be used—neutral flavor, clean structure, and no weird aftertaste. Not fishy (flax), not dark (chia), not banana-y (banana). Just… behaves.
- Chocolate chips: I use ChocZero or Goalz. If you use standard dark chocolate chips, sweetness and sugar will rise.
- Monk fruit extract powder: A tiny amount goes a long way—this is to lift sweetness.
- Allulose: Balances and lowers blood sugar. Quality brands extract it from figs and raisins.
Quick note: previous versions of this recipe using coconut flour, sesame flour, or almond flour required pressing the dough. This version is wetter and spreads on its own—so scoop, drop, bake, and let the oven do its job.
Make These With Your Kids (or Hide Them From Your Kids)
These are the kind of cookies that disappear “mysteriously” from the counter. If you bake them, tag me so I can celebrate your tray like it’s a minor holiday.
Paleo Tigernut Tahini Chocolate Chip Cookies
Ingredients
- 3 konjac “eggs” (1.5 tsp konjac root powder in 3/4 cup water) or 3 pastured eggs
- 3/4 cup tahini or nut/seed butter of choice
- 6 scoops collagen peptides
- 3/4 cup tigernut flour
- 1/4 cup allulose or maple sugar
- 3/4 tsp baking soda
- 3/4 tsp pink salt
- 1 tsp vanilla
- 1 tsp pure monk fruit extract powder (slightly heaping)
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a medium bowl, place water and sprinkle with konjac root powder. Wait 2 minutes to gel. (If using eggs, whisk and continue.)
- Add tahini (or nut/seed butter) and mix.
- Add monk fruit, baking soda, salt, and vanilla; mix.
- Add allulose (or maple sugar), collagen, and tigernut flour; mix.
- Fold in chocolate chips.
- Scoop dough and drop onto parchment. (Medium scoop works great.)
- Bake 10–12 minutes.
- Cool 10 minutes before moving.
*Previous iterations using coconut flour, sesame flour, and almond flour required “pressing,” but this version is wet and spreads on its own.
Sweetness note: Allulose (or maple sugar) brings the structure + bulk sweetness; monk fruit boosts sweetness so you don’t have to use a ton of allulose (which is expensive).
Nutrition (Approx. Per Cookie)
Calories: ~193 (allulose) | ~209 (maple sugar)
Protein: ~9.8 g
Total Carbs: ~18.1 g
Fiber: ~6.9 g
Estimated Net Carbs: ~3.7 g (allulose) | ~7.7 g (maple sugar)
Fat: ~14 g
Nutrition will vary based on brands used (especially chocolate chips, tahini, collagen scoop size, and sweeteners).
Key Nutrients (Micronutrients)
These are conservative “known” amounts from the tahini portion alone (the tigernut flour + chocolate add additional minerals).
| Nutrient | Approx. per cookie | Primary source here |
|---|---|---|
| Magnesium | ~14 mg | Tahini |
| Zinc | ~0.7 mg | Tahini |
| Copper | ~0.24 mg | Tahini |
| Calcium | ~63 mg | Tahini |
| Iron | ~0.38 mg | Tahini |
| Vitamin C | 0 mg (not a Vitamin C recipe) | — |
| Vitamin D | 0 mcg (not a Vitamin D recipe) | — |
If you want, we can upgrade this table to include totals from your exact brands of tahini + chips + tigernut flour (that’s how we get truly accurate Mg/Zn/Cu totals).
Estimated Cost (December 2025)
Organic / specialty ingredients: about $18–$26 per batch (≈ $1.50–$2.20 per cookie for 12).
Conventional / mixed pantry: about $12–$18 per batch (≈ $1.00–$1.50 per cookie for 12).
Estimates are based on typical online retail averages for December 2025; your local prices may be higher or lower.