Tigernuts chocolate chip biscuits

Ingredients:

50 g Yungas peeled Tigernuts flour

50 g arrowroot flour

50 g coconut oil

10 g collagen peptide

half teaspoonful baking soda

a pinch of ground vanilla

a pinch of salt

Also:

20 g milk and sugar free dark chocolate chips

Mix the ingredients of the biscuit together. Form 12 balls from the mixture. Flatten the balls on a sheet covered with baking paper. Sprinkle them with the chocolate. Press them gently into the biscuits. Bake them for 10-12 minutes in the oven preheated to 175 degrees. Let them cool on the sheet. Before removing them, separate them from the sheet with a sharp knife thus the biscuits will not crack. When you store them, do not pile up too many because these biscuits are very crumbly so they break easily.