In your electric mixer, whisk together the melted coconut oil, vanilla, coconut sugar, and egg until creamed together and combined.
Add in the tigernut flour, baking soda, and sea salt.
NOTE: tigernut flour does tend to clump up, so I think it’s best to use a handheld or standing electric mixer to make sure everything gets nicely combined.
Fold in the chocolate chips.
Use a cookie scooper to scoop the dough onto a baking sheet lined with parchment paper.
Gently press the tops of the cookie dough mounds down just the slightest.
Add a coupe extra chips to the top.
Bake for 10 minutes.
Allow the cookies to cool on the baking sheet before transferring them to a cooling rack. The cookies are pretty delicate when they first come out of the oven so they need to set and cool before you move them.