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

In a large mixing bowl, combine the tigernut flour, ground cinnamon, baking soda, and a pinch of salt. Mix well to ensure even distribution.

In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.

Fold in the dark chocolate chips until they are evenly distributed throughout the dough.

Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers should still be soft but set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.