In a large bowl, mix together the tigernut flour, arrowroot flour, baking soda, salt, and cinnamon. Set aside.
In a small dish, melt the palm shortening (45 seconds in the microwave) and add the maple syrup. Mix well.
Sprinkle the gelatin powder over the liquid and whisk for a few seconds, making sure there is no clump.
Pour the liquids over the dry ingredients and mix well with a spatula until your form a homogeneous dough.
Use a tablespoon to scoop out small portions of cookie dough. First roll the dough between your hands to form a ball, then gently flatten into a cookie.
Arrange the cookies on a parchment lined baking sheet. The cookies will spread just a little while baking.
Bake in the oven for 12 minutes.
Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-paleo-crispy-cinnamon-thin-cookies-coconut-free/