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Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
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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.
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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.
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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.
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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.
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Lay each cut cookie on it’s side on the baking sheet and bake again at 350 degrees F. for another 15 minutes.