Preheat oven to 325 degrees F. Line baking sheet with parchment paper.

In large bowl, stir together tiger nut flour, cassava flour, cacao powder, baking powder, baking soda and salt.

In separate bowl, combine whisked eggs, coconut oil and vanilla. Mix well.

Add wet mixture to dry and mix thoroughly. (Note: If mixture is too soft/wet place in refrigerator 10 minutes.)

Using hands, form dough into 12-16 evenly sized balls and arrange on baking sheet. Slightly press down each ball and add 1 mint chocolate heart or several mint chocolate chips in center.

Bake 20-22 minutes. (Note: Cookies will appear soft, but will harden when they reach room temperature. Bake additional 5 minutes for crispier cookies.)

Carefully transfer cookies to cooling rack and sprinkle each with crushed candy cane. Let cool.