Tigernut Chocolate Chip Cookies (Coconut-Free)

Ingredients

Preheat oven to 350 degrees. Line a light-colored cookie sheet with parchment paper.
In a medium bowl, whisk together the dry ingredients until incorporated. Stir in the ghee, olive oil, maple syrup, and vanilla extract until you achieve a smooth dough. Stir in chocolate chips.
Drop rounded tablespoons of dough onto parchment paper, leaving 2 inches in between each cookie. Using the palm of your hand, gently flatten the cookie to about 1/2-inch high.
Bake in preheated oven for 8 to 10 minutes, watching closely, until the edges are a light golden brown. Do not overcook or they will turn out too crunchy. Let cool (or burn your mouth on hot chocolate like I do) slightly before serving.