Dark Chocolate Sea Salt Tahini Cookies, Made Easy

• Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal and cleanup.
• In a large mixing bowl, combine 1 cup of tahini, 1/2 cup coconut sugar, 1/2 cup brown sugar, 1/4 cup maple syrup, and 1 teaspoon vanilla extract. Use an electric mixer or a whisk to blend until the mixture is smooth and creamy, about 2-3 minutes. The sugars should start to dissolve into the tahini, creating a luscious base for your cookies.
• Sprinkle 1 teaspoon baking soda and 1/2 teaspoon sea salt over the wet mixture. Then, gradually fold in 1 cup gluten-free flour blend. Mix gently until just combined—avoid overmixing to keep your cookies tender.
• Gently stir in 1 cup dark chocolate chips. The chocolate will add those irresistible melty pockets of flavor throughout every cookie.
• Using a tablespoon or cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with your fingers or the back of a spoon. Finally, sprinkle a pinch of sea salt on top of each cookie to enhance the flavors.
• Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set but still soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.