Step 1: Cream the Base
In a large bowl, beat together the coconut oil, tahini, granulated sugar, and brown sugar until the mixture is smooth, creamy, and pale—about 3 minutes.

Step 2: Add the Wet Ingredients
Pour in the plant-based milk and vanilla extract. Mix again until fully incorporated and silky.

Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the chickpea flour, cornstarch, salt, baking powder, and baking soda.

Step 4: Combine Wet and Dry
Gradually stir the dry mixture into the wet ingredients. Mix just until a dough forms—don’t overwork it!

Step 5: Fold in the Chocolate
Add the chopped dark chocolate and gently fold it into the dough until evenly dispersed.

Step 6: Chill the Dough
Cover and refrigerate the dough for 30 minutes to help the cookies hold their shape. Meanwhile, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 7: Shape the Cookies
Using a cookie scoop or spoon, portion the chilled dough into 2-tablespoon balls. Place them on the baking sheets, leaving about 3 inches of space between each.

Step 8: Bake
Bake one sheet at a time for 12–13 minutes, until the edges are golden and the centers look just set.

Step 9: Finish with Sea Salt
As soon as the cookies come out of the oven, sprinkle each with flaky sea salt for that perfect sweet-salty finish.

Step 10: Cool and Enjoy
Let the cookies cool on the baking sheet to firm up. Then share, store, or sneak one while they’re still warm.