Tahini Chocolate Chunk Sea Salt Cookies (Gluten-Free)

Ingredients

• 2 cups gluten-free flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ + ¼ teaspoon sea salt, divided
• ½ cup coconut oil, melted
• ⅓ cup tahini
• 1/4 cup nut, soy, or oat milk
• 1 tablespoon vanilla extract
• 1 cup coconut sugar
• 1/2 heaping cup of dark chocolate chunks or chips

Instructions

1. Preheat oven to 175°C.
2. Whisk together the flour, baking powder, baking soda, and the ½ teaspoon salt in a bowl.
3. In another mixing bowl, add the coconut oil, tahini, plant milk, vanilla extract, and coconut sugar. Using a hand mixer, mix together until all ingredients are thoroughly incorporated, for about 3 minutes.
4. Tip in the chocolate chunks and using the hand mixer, mix together for about 20 seconds until the chocolate is evenly distributed throughout the dough.
5. Using a large cookie scoop, scoop out 15 mounds of dough (I did this in two batches), onto a parchment-lined oven tray – leaving enough space between each cookie as it’ll spread a bit in the oven. Bake in the oven for 10-11 minutes.
6. Once ready, let the cookies cool to room temperature and transfer to vacuum-sealed Tupperware. Store at room temperature or in the fridge (I find them tastier out of the fridge) for up to 4 days. 

Notes

• If you aren’t avoiding gluten, use regular, whole wheat, or oat flour.
• If you prefer a different nut or seed butter, it can be used interchangeably with the tahini.
• If you don’t have any milk on hand, use water instead.