In a large bowl, whisk together all the wet ingredients until smooth.
Add all the dry ingredients at once and mix with a wooden spoon until just combined.
Stir in the chocolate chips and divide the dough into 18 equal balls.
Place the dough balls on a parchment-lined baking sheet, and sprinkle with the flaked sea salt. I like to place one small ice cream scoop of dough on the baking tray, and then top it off with an extra 1/2 small scoop, for a perfectly thick cookie.
Sprinkle the flaked sea salt over each raw cookie dough balls.
Cook in the middle of your oven for 10 to 12 minutes, or until the edge becomes slightly brown. Do not overcook.
I like to dose my edibles at 10mg of THC per 2 cookies.
This recipe makes 18 large cookies. Use 1 + 1/2 small ice cream scoop for portioning the cookies dough.
Once cooled, store in an airtight container at room temperature for up to 5 days, or in the freezer for long term storage.
Vegan Tahini and Chocolate Chip Weed Cookies - https://loudbowl.com/tahini-chocolate-chips-cannabis-cookies/ - February 15, 2020