1/4cupchocolate chips, I used Enjoy Life mini chips
Preheat oven to 350.
In a large sized bowl, cream palm shortening, syrup, sugar, vanilla and almond 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 directly onto a palm oil greased baking sheet (parchment paper or a silicon baking mat tends to make the cookies spread). Bake for 10-12 minutes
Remove from oven and let cool on the sheet for about 5-10 minutes before sliding off the cookie sheet for the cookies to cool. Don't try to eat the cookies until they're completely cool or they'll crumble.
These cookies tend to spread on parchment paper or a silicon baking mat. They stay fluffy (like they are in the photo) if you bake directly on the cookie sheet. I grease my cookie sheet with a bit of coconut oil or palm shortening.
When measuring palm shortening, it's easy to not measure out the full amount since it can get air pockets in your measuring cup and not realize it. Which means you end up with less palm shortening than the recipe calls for. For this recipe, measure out the palm shortening by the tablespoon - there will be 4 tablespoons for this recipe.
AIP Modification: Replace chocolate chips with raisins, omit almond extract, swap vanilla extract for vanilla powder.