1/3 cup (80 grams) tahini
1/2 cup (100 grams) Oracle Olive Oil 
1/2 cup (100 grams) coconut sugar
1/4 cup water
2 tsp vanilla extract
1 1/2 cups (225 grams) gluten-free all-purpose flour (Bob’s Red Mill works great)
1/4 tsp fine sea salt
1/2 tsp baking soda
1/2 cup (75 grams) chocolate chips or chopped chocolate, 55-72% dark chocolate is best
flaky sea salt for topping

1. Add the olive oil, tahini, and water to a medium bowl and whisk until well combined. Next add in the coconut sugar, vanilla extract and salt. Whisk for 2 minutes to emulsify the sugar.

2. Whisk the flour and baking soda together in a small bowl. Add to the olive oil/tahini mixture. Use a spatula to mix the dough until combined. Add in the chocolate and mix gently until evenly distributed. 

3. Refrigerate cookie dough for at least 4 hours or overnight.

4. Preheat the oven to 365°F (185°C) and line a baking sheet with parchment paper.

5. Use a  #16 (2 oz. 1/4 cup) cookie scoop to portion 6 cookie dough balls. Arrange 6 cookies onto the baking sheet with 2-3 inches distance between each cookie, making sure that each cookie has a few pieces of chocolate on top and add a light sprinkle of flaky sea salt. Return the bowl of cookie dough to the refrigerator to keep the dough cold until the first 6 cookies are done baking.

6. Bake cookies for 12-14  minutes. They 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. Use a round dough cutter to scoot each cookie in a circular motion for perfectly shaped cookies.  Leave cookies to cool on the baking sheet for 10  minutes before  transferring to a rack to cool completely.

7. Repeat the above steps for the remaining cookie dough.