Directions

1. In a large bowl, whisk together tahini, olive oil, sugars, oat milk, maple syrup, and vanilla until combined.
2. In a small bowl, combine the together the flour, cornstarch, salt, baking powder, and baking soda. Add the dry ingredients and chocolate chips to the tahini mixture and mix with a rubber spatula or wooden spoon until just combined.
3. Divide the cookie dough into 12 equal-sized balls, placing them on a parchment-lined plate. Freeze the cookie dough balls until firm, at least 30 minutes to one hour.
4. When ready to bake, preheat the oven to 410ºF with a rack in the upper third position. Place the cookies directly on a cookie sheet (avoid using parchment paper), at least 3 inches apart. Bake until the cookies are slightly golden brown on the top, and the bottom of the cookie looks browned and crispy, 15 to 18 Minutes depending on size. The top and bottom of the cookies should be crisp, and the center should be slightly underbaked. (Can be adjusted depending on taste preference.)
5. Remove the cookie sheet from the oven. Immediately while they’re still very warm, place a large circular cookie cutter around the cookie (it should be notably bigger than the cookie) and, with a swirling hand motion, use the cookie cutter to shape it into a perfectly round cookie. Don’t do it so aggressively that the cookie breaks, but do it aggressively enough so that noticeable cracks form on the top.
6. Sprinkle the cookies with coarse or flakey sea salt, if desired.