Chocolate Tahini Olive Oil Cookies

1/3 cup tahini

1/2 cup extra virgin olive oil

1 cup coconut palm sugar

1/4 water

1 Tbs ground flax seeds or chia Seeds

2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp fine sea salt

1/2 tsp baking soda

1 1/2 cups einkorn all-purpose flour (any all-purpose flour will work)

5.3 oz (150 g) dark chopped chocolate or chocolate chips

Sea salt flakes for topping (optional)

Preheat oven to 365°F and line baking sheet with parchment paper.

Mix ground flax seeds and water together. Set aside for 5 minutes.

Whisk olive oil, tahini, vanilla, cinnamon and flax seed mixture for 1 - 2 minutes until sugar is dissolved.

Combine the flour and baking soda and add it to the olive oil/tahini mixture. Mix together. Next gently incorporate chocolate. Refrigerate the dough for about 3-4 hours or overnight.

Divide the dough into 12 balls (1/4 cup scoop) or 24 mini balls (2 tbs scoop). Transfer to pan, leaving about 2-3 inches of distance between each cookie and sprinkle with sea salt flakes.

Bake for 11-12 minutes for a larger cookie or 5-6 minutes for mini cookies. The cookies should look slightly underdone in the middle. Let them cool completely. Enjoy! 🍪