1/2 cup coconut oil
1 heaped cup gluten free flour
1 cup coconut sugar
3 heaped tbsp raw cacao powder
2 tbsp light tahini
1 whole egg
Splash of almond milk
Pinch of sea salt
Handful chopped dark chocolate
1/3 tsp bicarb
Preheat your oven to 180c and line a tray with baking paper.
To make the cookies, start off by combining the coconut sugar, tahini and coconut oil in a mixing bowl and cream these together.
Beat in the egg, then add all of your dry ingredients (apart from the chocolate chunks) and mix well. If you feel that the mixture is too stiff, feel free to add a little splash of almond milk.
Toss in the chocolate chunks and fold these through the mixture.
Spoon the mixture onto the baking sheet- I made 9 large cookies and used an ice cream scoop to ensure that these were all even.
Place the tray into the fridge to chill for 10 minutes.
Pop the cookies into the oven for around 13 minutes to bake, then allow to cool completely before serving.