Step 1

Preheat the oven to 375 F and line a baking sheet with parchment paper.

Step 2

Sift together the tigernut flour, tapioca starch, baking soda, and gelatin.

Step 3

Pour vanilla, maple syrup, and coconut oil into the batter. Stir well to combine. Fold in the chocolate chips and sea salt until fully incorporated.

Step 4

Form the batter into cookies about 1-1.5 inches in diameter. You’ll have 7-8 cookies

Step 5

Bake in the preheated oven for 8-10 minutes. Remove from the oven and allow to cool (preferably on a cooling rack) for at least 20-25 minutes… these cookies will break if they don’t cool!

Step 6

Store in the fridge or enjoy immediately.