Gluten Free Salted Tahini Chocolate Chip Cookies

In a microwave safe bowl, melt the butter

Add the egg, sugar, tahini and vanilla and mix well.

Add the flour, ground almonds and bread soda and half mix in. Add the chocolate chips/chunks and mix in fully.

Divide into 9 balls (about 60grams each) and roll slightly. Pop onto a baking tray and chill in the freezer for 15-20 minutes.

Preheat the oven while waiting to 180°c (380°f) or 170°c (340°f) if fan assisted.

Remove the cookie dough from the freezer and re roll into a ball. Place these balls with plenty of space onto a flat lined baking tray and flatten down slightly.

Add the extra chocolate chunks/chips on top for extra pretty cookies. (They will still taste amazing without!)

Pop into the oven and bake for 12-15 minutes or until they have spread out completely and started to get a nice golden brown colour around the edges. Remove from the oven and sprinkle over some Maldon sea salt while the cookies are still hot. Allow to cool before removing from the tray.