1flax egg, 1 tablespoon flaxseed meal + 3 tablespoon water
1teaspoonvanilla
100g(3.5oz)semisweet chocolate chips
Instructions
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
To make the flax egg, combine one tablespoon flaxseed meal and 3 tablespoons water, and allow to sit until ready to use.
In a small bowl, combine the oat flour, rolled oats, baking soda, and salt.
In a bigger bowl, whisk together the coconut sugar, melted coconut oil, tahini, flax egg, and vanilla.
Fold the dry ingredients into the wet ingredients. Then, fold in the chocolate chips.
Scoop two tablespoon sized balls and place two inches apart on the baking sheet. Flatten each ball of dough out slightly and top with additional chocolate chips, if desired.
Bake the cookies for 8-10 minutes. Top with flaky sea salt and enjoy!
Notes
Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.