Directions

1. Preheat your oven to 350*F

2. Mix together the coconut oil, tahini, and coconut sugar until smooth. Add the flax egg and vanilla and stir well until combined.

3. Add the dry ingredients (almond flour, salt, and baking soda) together in a small bowl, then stir them into the wet ingredients. Mix well, then stir in the chocolate chips. Set the dough in the fridge for at least an hour - doing this helps the dough stick together and helps the finished texture.

4. Add the dough in dollups to a parchment paper-lined baking sheet. Sprinkle with flaky sea salt on top if you like, then bake for about 10 or until just beginning to turn golden brown around the edges.

5. Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.