So soft and perfectly ooey and gooey. These gluten-free, refined sugar-free, and vegan cookies are so simple and easy.
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
In a small bowl, combine flax seed meal and water. Set aside.
To a large bowl, cream together the softened coconut oil, tahini, and sugar until creamy. Mix in the vanilla, milk, and flax egg until combined. Add flours, baking soda, and a pinch of flaky sea salt. Stir until a soft dough forms. Fold in the chopped dark chocolate.
Using a small cookie scoop, scoop dough onto the prepared baking sheet. Slightly flatten down with the palm of your hand. Bake for 18 min. until tops are light golden brown. Let cool for 8 minutes. Sprinkle with a bit more flaky sea salt before serving.