Preheat oven to 350 degrees Fahrenheit. Grease a large cookie sheet, or line it with parchment paper.
In large bowl combine dry ingredients: carob powder, tiger nut flour, baking soda and sea salt.
In blender combine banana, coconut butter and warm water. Start motor with lowest speed for 15 seconds and increase to medium low speed for 15 more seconds, scraping down the sides once.
Pour wet ingredients into dry ingredients. Combine with handheld mixer at medium speed.
Use large cookie scoop to portion cookie batter onto prepared cookie sheet. Wet three fingers to slightly flatten each cookie: Dip three fingers into warm water. Press down mounded top of each cookie (about halfway). Dip fingers in water again and smooth tops.
Bake in preheated oven about 20 minutes, until tops and sides are cracked in places, slightly firm but still a little soft in the center when touched gently.
Remove from oven and cool completely. Chill cookies in fridge or freezer if you plan to glaze them.
In small bowl combine all ingredients: coconut oil, carob, maple syrup and sea salt. Whisk together until smooth.
Pour 1-2 teaspoons glaze in the center of each cookie. Use the back of a spoon or your finger tip to spread the glaze out over the circumference of each cookie. Chilled cookie will quickly "dry" and set up glaze. Put a second layer of glaze once the first one has solidified if you want the glaze thicker. Serve or store for later.