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BareOrganics Organic Tiger Nut Flour -- 12 oz

BareOrganics Organic Tiger Nut Flour
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BareOrganics Organic Tiger Nut Flour -- 12 oz

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BareOrganics Organic Tiger Nut Flour Description

  • Prebiotic, Fiber & Iron
  • Sweet, Nutty Flavor
  • 1-to-1 Substitute for Wheat Flour
  • USDA Organic
  • Paleo Friendly
  • Gluten Free
  • Vegan
  • Non-GMO
  • BPA Free Reusable Jar

Helps body’s ability to absorb nutrients easily.

• Great gluten-free flour alternative
• Nut-free—because “tiger nuts” are root vegetables, not nuts!
• Amazing almond-like taste
• Flour substitute to add fiber and a sweet flavor
• Low-carb and Paleo
• Contains prebiotics to stimulate beneficial gut bacteria
• Adds moisture and chewiness to baked goods and plant-based burgers
• Recyclable/Reusable Container


What Is Tiger Nut Flour?

Don’t be fooled by the name of this flour! Tiger Nut Flour is completely nut-free. BareOrganics actually mills it from small root vegetables called “tiger nuts.” These special tubers have been used by various civilizations for over a million years as a staple or medicinal food. BareOrganics Tiger Nut Powder is gluten-free, low-carb and Paleo. It also has an amazing almond-like taste that makes eating healthy easy and pleasurable.


Why Use Tiger Nut Flour?

Tiger Nut Flour provides a delicious gluten-free, nut-free alternative to wheat flours, and adds fiber and sweetness to your favorite dishes and baked goods.


Super Sustainable

We make it easy to repurpose your BareOrganics container. Each jar is 100% recyclable, BPA-Free and Reusable with an easy-peel label, and is both microwave and top shelf dishwasher safe! For your safety, please remove the easy-peel label and any remaining protective seal foil before placing your container in the microwave.


Suggested Use: As a gluten-free, nut-free flour substitute to add great almond-like flavor, fiber, chewiness and moistness to favorite baked goods and plant-based dishes.
Free Of
Gluten, animal ingredients, GMOs and BPA.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup (28 g)
Servings per Container: 12
Amount Per Serving% Daily Value
Total Fat7 g9%
   Saturated Fat1.5 g7%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate18 g6%
   Dietary Fiber4 g
   Total Sugars6 g
     Includes 0g Added Sugars0%
Protein1 g
Vitamin D0 mcg0%
Calcium4 mg0%
Iron2 mg15%
Potassium241 mg6%
Other Ingredients: Organic tigernuts tuber flour.

If you are pregnant or lactating, consult a healthcare professional before using this product.

Note: Silica packet included to help maintain freshness. Do not consume.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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No-Bake Chocolate-Dipped Pumpkin Cookies (Vegan)

This recipe deserves your favorite mixing bowl as it really may make the ultimate healthy fall treats. Stir together wholesome ingredients including pumpkin puree, tiger nut flour and maple syrup, form into cookies and coat with melted chocolate. After a quick trip to the fridge, the chocolate forms a delicate coating that gives way with a snap to plump and crumbly, perfectly spiced pumpkin. They’re as welcome at a party as they are for a grab-and-go breakfast. Chocolate-Dipped Vegan Pumpkin Cookies on Serving Plate on a Table in Front of Pumpkins

No-Bake Chocolate-Dipped Pumpkin Cookies (Vegan)


  • 1 cup pumpkin puree
  • ½ cup cashew butter
  • ½ cup tiger nut flour (or coconut flour)
  • ¼ cup maple syrup
  • ½ tsp. cinnamon
  • ½ tsp. pumpkin spice
  • ½ tsp. vanilla extract (optional)


  • 2 cups chocolate chips
  1. Line baking sheet with parchment paper.
  2. In large bowl, combine all pumpkin cookie ingredients and mix well until thoroughly combined. (Note: If batter is too sticky, add a little more flour, 1 tablespoon at a time.)
  3. Spoon out 1-½ tablespoons of batter, roll into ball, flatten into cookie shape and place on baking sheet. Repeat with remaining batter. Freeze until firm, 10-15 minutes.
  4. Using double boiler, heat chocolate chips. Using 2 forks, carefully pick up cookie, dip in chocolate until fully coated. Place on baking sheet. Repeat with remaining cookies.
  5. Let coating firm up at room temperature for 10 minutes and refrigerate until ready to serve.

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