Olive Oil Tahini Chocolate Chip Cookies. Gf, vegan and delicious. Happy Valentine’s Day. 💙 📷 @ful.filled INGREDIENTS: 1/3 cup (80 grams) tahini 1/2 cup (100 grams) Oracle 1/2 cup (100 grams) brown sugar 1/2 cup (100 grams) sugar 1/4 cup water 2 tsp vanilla extract 1 1/2 cups (225 grams) gluten-free all-purpose flour (Bob’s Red Mill works great) 1/4 tsp fine sea salt 1/2 tsp baking soda 1/2 cup (75 grams) chocolate chips or chopped chocolate, 55-72% dark chocolate is best flaky salt for topping INSTRUCTIONS: Add the olive oil, tahini, and water to a medium bowl and whisk until well combined. Next add in the sugars, vanilla extract and salt. Whisk for 2 minutes to emulsify the sugar. Whisk the flour and baking soda together in a small bowl. Add to the olive oil/tahini mixture. Use a spatula to mix the dough until combined. Add in the chocolate and mix gently until evenly distributed. Refrigerate cookie dough for at least 4 hours or overnight. Preheat the oven to 365°F (185°C) and line a baking sheet with parchment paper. Use a #16 (2 oz. 1/4 cup) cookie scoop to portion 6 cookie dough balls. Arrange 6 cookies onto the baking sheet with 2-3 inches distance between each cookie, making sure that each cookie has a few pieces of chocolate on top and add a light sprinkle of sea salt flakes. Return the bowl of cookie dough to the refrigerator to keep the dough cold until the first 6 cookies are done baking. Bake cookies for 12-14 minutes. They should look slightly underdone in the middle. Take the pan out of the oven and tap it on the counter for the cookies to deflate and settle. Use a round dough cutter to scoot each cookie in a circular motion for perfectly shaped cookies. Leave cookies to cool on the baking sheet for 10 minutes before transferring to a rack to cool completely. Repeat the above steps for the remaining cookie dough.