Vegan Tahini Chocolate Chunk Cookies

• servings: 15 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 cup pourable tahini*

1 cup coconut sugar

2 teaspoons vanilla extract

1 cup oat flour

1 teaspoon baking soda

1/4 teaspoon sea salt

1/4 cup filtered water

1/2 to 2/3 cup chopped dark chocolate

Directions

Preheat the oven to 350F. Line a large cookie sheet with parchment paper.

To a large mixing bowl, add the tahini and coconut sugar, and cream together using a hand or stand mixer fitted with beater attachments.

Add the vanilla extract and beat for another 20 to 30 seconds.

In a separate mixing bowl, whisk together the oat flour, baking soda, and sea salt.

With the mixer off, add the oat flour mixture to the tahini mixture, pour the water over top, and beat until just incorporated.

Stir in the chopped chocolate.

Use a cookie scoop to gather and compress 1 1/2-tablespoon mounds of dough. Drop each on the lined cookie sheet. You should have about 15 cookies.

Bake for 10 to 12 minutes, or until just beginning to turn golden.

Let cool completely on pan before enjoying or moving.

These cookies can be a bit delicate, so I recommend storing them in the refrigerator to firm them up a bit.