These vegan, one-bowl, soft and chewy tahini and olive oil chocolate chunk cookies will amaze you with their intense chocolaty taste and their nutty undertones.
If you use the ground flax seeds, mix them together with the orange juice and set aside for 5 minutes.
Combine the flour with the baking soda in a small bowl and add it to the olive oil/tahini mixture. Mix gently with a spatula until almost combined. Add the chopped chocolate and mix gently.
Refrigerate the dough for 3-4 hours or overnight.
Divide the dough into 12 equal pieces (a 1/4 cup ice cream scoop will give you exactly 12 pieces) and roll each piece into a ball. Transfer to the pan, leaving about 2-3 inches distance between each cookie and sprinkle with some sea salt flakes.
Bake for 11-12 minutes. The cookies should look slightly underdone in the middle. Take the pan out of the oven and tap it on the counter for the cookies to deflate and settle. This will give them a bakery-style look. Let them cool for 5 minutes and transfer to a rack to cool completely.
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