Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Mix the dry ingredients in a small bowl, except for the carob chips and tiger nuts.

Mix the wet ingredients in a large bowl. Add the dry ingredients into the bowl with the wet ingredients and stir until thoroughly combined.

Stir in the chopped tiger nuts and the carob chips.

Roll into 12 balls and flatten on a cookie sheet to make a cookie shape.

Bake for 10-13 minutes. Cookies should be slightly firm to the touch in the center.

Let cool for 10 minutes on the pan and then move to a cooling rack to cool completely.

Store in the fridge in a glass container for up to 1 week or freeze for up to 3 months.