This recipe is adapted from Claudia Cuici’s recipe
1 c. tigernut flour
3 T. arrowroot flour
1/2 t. baking soda
1/4 c. maple sugar
1 T. finely chopped fresh rosemary
1/2 t. sea salt
1 egg
1/2 c. olive oil
1 t. lemon oil
1/4 c. dark chocolate mini chips
Preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper.
Gently whisk together flours, soda, sugar, rosemary, and salt in a medium bowl. Whisk together egg and oils with a fork in another bowl. Add the wet and the chips to the bowl of dry ingredients, and stir with a spatula until it comes together into a sticky dough.
Use a cookie scoop to scoop dollops of dough onto the pan, about two inches apart.
Bake for 11 minutes. Store in an airtight container in the refrigerator or freeze.
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