Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a large bowl, combine the dry ingredients (coconut flour, arrowroot, tiger nut flour, ginger, cinnamon, salt, baking soda). Be sure to sift the tiger nut flour.

Stir in the palm shortening, maple syrup, vanilla, and molasses until a wet, sticky dough forms.

Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.

Add the gelatin egg into the large bowl. Stir quickly and mix until the dough thickens again and the gelatin egg is fully incorporated into the dough.

Drop Tablespoon sized amounts of dough onto the lined baking sheet (about 6 per baking sheet, leaving lots of space between for the cookies to expand).

Sprinkle lightly with maple or coconut sugar if desired. Put in the oven and bake for 12-15 minutes or until golden brown on the edges. 

Remove from the oven and sprinkle lightly with the maple or coconut sugar again, if desired. Let cool on the pan for 15 minutes. Then move to a cooling rack to cool completely.