In a large mixing bowl or bowl of a stand mixer, beat together all wet ingredients with an electric mixer until well combined. Make sure all ingredients are at room temperature so the coconut oil doesn't harden in chunks when it comes into contact with other ingredients.
Add in the dry ingredients (but not the chocolate), making sure to spoon and level the flour. Fold until well combined. Fold in the chocolate chips or chunks.
Add the dough to the fridge for 15-20 minutes and preheat the oven to 350° Fahrenheit while you wait.
After about 20 minutes, use a medium cookie scoop and scoop the dough into roughly 2 inch round balls and add to a lined baking sheet. Keep them several inches apart as they will spread. I suggest baking no more than 6 cookies at a time.
Press on a few extra chocolate chips or chunks on top.
Bake for 11-14 minutes or until the edges are golden brown. They will firm up as they cool.
As soon as they come out of the oven, take a round cookie cutter and scoot the edges of the cookie around it to create a perfect circle.
Let cool completely, then sprinkle with salt flakes and enjoy.
You can use melted vegan butter or regular butter in place of the coconut oil.
You need a nice and runny tahini for this recipe, my personal favorite is the 365 brand from Whole Foods. You do not want a thick/chalky one as it will change the consistency of the dough and the flavor will be a bit too strong.
You can sub the dark brown sugar for light brown if that's all you have, but I prefer the flavor with dark brown!
Serving: 1cookie / Calories: 203kcal / Carbohydrates: 31g / Protein: 3g / Fat: 11g / Saturated Fat: 5g / Fiber: 2g / Sugar: 18g