Tahini Chocolate Chip Cookies

Preheat the oven to 350°F. In a large bowl combine the coconut oil, tahini, light brown sugar, cane sugar, non-dairy milk, and vanilla extract. With a hand mixer or whisk, mix the ingredients until smooth and creamy.

In a separate large bowl combine the flour, cornstarch, baking powder, baking soda, and ½ tsp salt. Add the dry ingredients to the wet ingredients and mix on low speed until incorporated. Fold in the chocolate chips. Place the cookie dough in the fridge for at least 30 minutes.

Line two baking sheets with parchment paper. Scoop the cookie dough into balls and transfer to the baking sheet about 2” apart (you should get 24 cookies). Sprinkle with the remaining flaky salt and bake until golden brown, 12 to 15 minutes.