Chocolate Chip Oatmeal Tahini Cookies

Preheat oven to 350F.

Make your flax mixture (2 tbsp flax meal + 4 tbsp water) and set in the fridge to gel for 5 minutes.

Add tahini, oats, coconut sugar, baking soda and salt to the flax “eggs” and mix together well using a spatula.

Add the chocolate chips and fold in.

Using a spoon or an ice cream scoop, form 9 cookies and place on a parchment lined baking sheet.

Lightly press each cookie down.

Add a pinch of flaky salt or sea salt to the tops (optional - but delicious!).

Bake for 9 minutes, or until golden and crisp around the edges.

Cookies are flourless, so allow them to cool for (at least) 10 minutes before removing from the pan so they can set.

ENJOY with a cup of non-dairy milk for optimal satisfaction :)