Ingredients:

Wet
1/2 cup coconut oil
1/4 cup tahini
1 cup maple syrup
1 teaspoon vanilla extract

Dry
3 cups pastry or spelt flour
1 cup walnuts finely chopped
1 cup (rice syrup or barley malt sweetened) chocolate chips
1/2 teaspoon sea salt
2 teaspoons baking powder

Preparation:

Preheat oven at 350 degrees
Lightly roast the walnuts for 10 minutes.
Cover 2 cookie sheets with parchment paper
Place all the wet ingredients into a blender and blend well.
Place all the dry ingredients into a large mixing bowl and whisk lightly with a hand whisk.
Add the wet ingredients to the dry and gently mix with a spatula to form a dough.
Let the mixture sit for at least 15 minutes.
Place a spoonful of the cookie mixture onto the cookie sheet. Press flat with a damp fork.
Repeat with the rest of the cookie mixture.
Bake for 20 minutes or until the edge of the cookies brown slightly.
Allow to cool slightly before removing the cookies.
Place on a large plate and serve.

Store extra cookies in an airtight tin.