We published our first version of this recipe back in the fall. We've since improved on this customer favourite, and we like the changes quite a lot. 

Vegan Hazelnut Chocolate Cookie 2.0
200g Flourist Sifted Spelt Flour
5g Baking Soda
4g Salt
110g Tahini
132g Maple Syrup
53g Olive Oil
4g Vanilla Extract
100g Chopped Hazelnuts
125g Chopped Chocolate

Preheat oven to 350°F. Combine wets together in a mixer and mix with the paddle attachment until combined. Combine flour, baking soda, and salt in a separate bowl and whisk together. Add to the mixer and mix until just combined. Add the chopped hazelnuts and chopped chocolate and mix until incorporated.

Scoop onto parchment lined baking sheets and flatten slightly. Top with maldon salt and bake for 10-12 minutes, until edges are golden, rotating trays halfway through the bake.