A few people asked for the recipe following our Instagram post of these cookies, so here it is! A delicious recipe for delicately salted tahini and flaxseeds cookies, inspired by David Lebovitz's website. Of course, all gluten free and dairy free. Best accompanied with a warm cup of herbal tea!


- 115g Coconut oil (firm) 
- 1/2 cup tahini (well stirred)
- 50g coconut sugar (+ extra if you prefer a slightly sweeter batter)
- 1 cup + 2 teaspoons /150g Gluten free flour mix (Dove's farm)
- 1 large egg (room temperature)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3/4 tablespoons baking soda
- 2 teaspoon sea salt
- 2 cups  bittersweet chocolate chunks
- Flaky sea salt (I use Fleur de Sel)

  1.  Beat the coconut oil, tahini, sugar together until fluffy
  2. Add the egg, yolk and vanilla extract 
  3. In a separate bowl, whisk the flour, baking soda, and sea salt. Add to the batter until just combined, then add the chocolate chips
  4. Cover the dough and refrigerate overnight
  5. Preheat the oven to 160ºC, and line 2 baking sheets with parchment paper 
  6. Place small rounds of the dough on the sheets, evenly spread out to allow for them to expand while they bake. 
  7. Bake the cookies, turning the baking sheet in the oven midway through baking, until the cookies are golden around the edges (approximately 12-15 minutes). Remove from the oven and sprinkle with the flaky sea salt. Let the cookies cool on the baking sheet before serving, and enjoy!