Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Preheat oven to 350. Add a sheet of unbleached parchment paper to a cookie sheet.
In a large sized bowl, cream palm shortening, syrup, sugar, and vanilla extract. Set aside.
In a medium sized bowl, whisk tigernut flour, arrowroot, gelatin, baking soda, cream of tartar, and sea salt until combined.
Slowly add dry ingredients to wet and mix well to combine. Stir in chocolate chips.
Roll into 1 inch balls and place on parchment lined baking sheet. Bake for 10-12 minutes
Remove from oven and let cool on the sheet for about 5 minutes before sliding off the parchment paper for the cookies to cool. Don't remove the cookies from the paper until they're completely cool, or they'll crumble.
AIP Modification: Replace chocolate chips with raisins.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.