Preheat the oven to 375° F and line a cookie sheet with parchment
paper.
In a medium bowl, sift together the tigernut flour, arrowroot flour, baking soda, salt, and gelatin, then set aside
Add the pumpkin puree, maple syrup, and coconut oil to a large mixing bowl and stir until smooth and combined
Mix in the dry ingredients, stirring well until a dough forms
Form dough into 1 in ch balls, place on the cookie sheet and flatten slightly with the palm of your hand
Bake at 375 degrees for 8-10 minutes, remove from the oven and allow to cool completely before frosting
While the cookies are cooling, add the coconut butter, palm shortening, and maple syrup to a medium mixing bowl. Using a hand mixer, beat on high until combined and slightly fluffy
Spread the frosting over the top of the cookies and sprinkle with some cinnamon if desired!
