Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Add Tigernut flour, coconut flour, cocoa powder, baking soda and sea salt to a large mixing bowl and using a whisk combine and remove any lumps.

Add the maple syrup and switch to a mini spatula or a wooden spoon and stir to combine completely. Add in the chocolate chips and mix to combine.

Form the dough into one log in the center of the baking sheet, about 20 inches long, 3 – 4 inches wide and about 1 – 2 inches tall.

Bake for 15 minutes, remove from the oven and let cool completely. In the middle of summer I like to shut my oven off for this. Once cool, carefully transfer to a cutting board and cut the log into biscotti slices. The dough may be a little delicate and crumbly, but working quickly will help. I prefer using a straight edge large vegetable knife for this. Also, use your hands to reshape any cookies that have fallen apart.

Lay each cut cookie on it’s side on the baking sheet and bake again at 350 degrees F. for another 15 minutes.