Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.

Using a large bowl, sift together the tigernut flour, arrowroot, gelatin, baking soda, ginger and cinnamon until well combined.

Stir in the maple syrup and blackstrap molasses. Fold in the palm shortening and stir until a dough forms.

Set out a bowl or plate with the coconut sugar. Roll the dough into small balls (you should have 7-8 cookies) and roll each one in coconut sugar to coat.

Place the cookie dough on the baking sheet and flatten with the palm of your hand.

Bake in the preheated oven for 12-14 minutes or until baked through. Carefully transfer to a cooling rack and allow to cool before enjoying.