A soft, fluffy chocolate chip cookie made with tahini instead of flour for a paleo twist on a classic treat.
Preheat oven to 350F.
Combine coconut flour, baking powder and salt (dry ingredients) in bowl.
In separate bowl, add wet ingredients and stir until thoroughly combined.
Stir dry ingredients into wet and let sit for 3-5 minutes to allow coconut flour to absorb moisture.
Line baking sheet with parchment paper or coconut oil and scoop dough onto pan, about 1 heaping tbsp scoops. Flatten into cookie shape with spoon (if desired) as the dough holds whichever shape you bake them in.
Bake for 10 minutes until firm to the touch. Cookies will remain very light in colour once cooked.
Let cool and enjoy! Store in container for 3-5 days.