Line two smaller cookie sheets or 1 half sheet with parchment paper. Preheat oven to 350 degrees Fahrenheit.
Combine dry ingredients in a large bowl: tiger nut flour, arrowroot, coconut flour, coconut sugar, cassava flour, gelatin, baking soda and sea salt.
In a medium sized bowl whisk together the wet ingredients (excluding the berries): water, coconut oil and apple cider vinegar.
Pour the wet ingredients and the berries into the dry ingredients, stirring together thoroughly without over-mixing. (The batter will get pretty thick and solid if you use frozen berries.)
Use a large cookie scoop (2-ounce) to portion cookies onto cookie sheet, leaving about 2 inches between them (or make smaller cookies if you prefer). Bake in preheated oven for about 18 minutes, until golden brown around the edges and golden brown on top. (Check cookies sooner if you make them smaller.) Allow to cool 10 minutes before transferring to wire rack to cool completely. Cookies will firm up more as they cool.
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This is the best cookie scoop. Great for baking cookies, muffins, scooping ice cream. Excellent quality.