Preheat the oven to 350 degrees and prepare a cookie sheet with parchment paper.

In a bowl whisk together the tigernut flour, arrowroot powder, coconut flour, baking soda, carob powder and coconut sugar. Set aside.

In another bowl mix together the coconut sugar, palm shorting and coconut oil. Set aside.

In a small bowl, whisk together the gelatin and cool water until combined. Add the boiling water and whisk until frothy. Add the bloomed gelatin to the coconut sugar, shorting and oil and mix thoroughly.

Now add the dry ingredients to the wet and mix until it has formed a dough. Don't worry about over mixing.

Scoop cookies onto the cookie sheet and lightly press down. Bake 5-8 minutes. Let the cookies slightly cool on cookie sheet and then transfer to a cooling rack.