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Add the coconut milk, brown sugar and salt into a small saucepan.
Whisk and bring to a boil. Once bubbling, decrease the heat to medium low and continue cooking for 20 minutes or until reduced in size, thickened and darker in color.
Add arrowroot powder, whisk to incorporate and cook for 1 more minute.
Remove from the heat and pour in a bowl. Refrigerate for 30 minutes.
Preheat oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
Prepare the cookies by adding the tigernut flour, all-purpose flour, baking powder and salt into a medium bowl. Mix.
In a separate large bowl, mix maple syrup, melted butter, milk and vanilla extract until smooth.
Transfer the dry mixture into the liquid mixture and combine using a rubber spatula until no white flour streaks are visible.
Scoop out 1 tablespoon of the mixture and roll into small balls using your hands. Place onto baking sheet and repeat the process until you have no dough left.
Using your thumb make a deep indentation in the center of each cookie.
Bake for 10 minutes. Remove from the oven and let cool for at least 15 minutes.
Remove dulce de leche from the fridge, give it a stir and fill the center of each cookie with it.
Let set for about 1 hour then garnish with fleur de sel if desired. Store in the fridge in an airtight container for up to 3 days.