Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the coconut flour, tigernut flour, baking soda, and salt. Stir to combine.

In a separate bowl, whisk together the coconut oil, maple syrup, egg, and vanilla extract until smooth.

Slowly add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough will be slightly sticky but should hold together well. If it’s too dry, add a splash of coconut milk or water.

Gently fold in the paleo chocolate chips, making sure they’re evenly distributed throughout the dough.

Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.

Bake for 10-12 minutes, or until the edges of the cookies are golden brown. Keep an eye on them, as coconut flour can burn quickly.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.