Vegan Salted Tahini Chocolate Chunk Cookies

Not gonna lie, this is the first time I've tried tahini with chocolate and...where have I been?! It's a nutty, slightly caramel-y, deliciously rich combo!

Instead of adding the tahini to the mix, I chose to whisk it with some powdered sugar, a touch of lemon juice and drizzled the cookie with that yummy thing. Gotta get that pop of flavor as a final note!

Ingredients

Makes 12 cookies

Cookies
1- Chocolypse! Salted Choco-Cyclone Cookie Mix (V)
3 TABLESPOONS- Filtered Water

Tahini Glaze
1 TABLESPOON- Tahini
1 TABLESPOON- Plant milk of choice (I used oat)
1/4 TEASPOON- Fresh Lemon Juice
3 TABLESPOONS- Powdered Sugar (all organic brands are vegan)

Instructions

1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging and find the one labeled #1 (Almond butter mix). Spoon out contents of pouch into a medium size mixing bowl.
2. Add 3 tablespoons of filtered water and whisk until slightly thickened. About 30 seconds. 
3. Stir in Pouch #2 (flour mix) with a flexible spatula or mixing spoon until there are no white flour streaks visible. I know it's fun, but try not to over mix! :)
4. Roll dough into 10-12 balls, and place on non-stick or lightly greased baking sheet 1 inch apart. Flatten slightly and place on the oven's center rack. 
5. Bake for 13-14 minutes or until edges have slightly hardened, but center is soft. For crispier cookies bake for 14-16 minutes.
6. While cookies are cooling on the baking sheet, make the tahini glaze.
7. Place the tahini, plant milk and lemon juice in a small bowl and whisk until combined.
8. Sift and whisk in the powdered sugar 1 tablespoon at a time. You may need to add a little more sugar or plant milk to get desired thickness.
9. Place cooled cookies on a wire rack and drop a consistent stream of glaze with a whisk or spoon, moving from one end of the cookie to the other.
10. Sprinkle the sea salt flakes and enjoy!