Tahini Dark Chocolate Cookies (Gluten Free)

Directions

• Preheat the oven to 180 degrees and line a baking sheet with parchment paper or spray with non-stick spray.
• Combine the ground flaxseed with water in a small bowl and leave for 10-15 minutes or until thick and gelatinous.
• If you add coconut flakes to the recipe, preheat a sauté pan over medium heat. Add the coconut flakes and stir constantly until golden (this will take about 2-4 minutes). Remove from the pan and allow to cool. This step is optional, but highly recommended.
• Once the flaxseed mixture has setup, use a medium size mixing bowl to combine GOLDEN VIRGIN® Organic tahini with honey & dark choco, maple syrup, flaxseed mixture, cinnamon, sea salt, baking soda and vanilla. Stir together until everything is incorporated.
• Fold in coconut flour, toasted coconut (if using) and dark chocolate chips.
• Wipe the cookie batter using a small / medium cooking spoon or tablespoon and place it on a baking sheet about 1 inch apart between each cookie. Sprinkle some sea salt flakes on cookies, if using.
• Bake for 20-25 minutes or until golden brown on the edges.
• Remove from the oven to cool in the pan for at least 20 minutes before touching or removing.
• Enjoy immediately or store in an airtight container for up to 10 days.