1

Preheat oven to 350℉ and line 2 baking sheets with parchment paper.

2

Add the tahini, butter, coconut sugar and monk fruit to the bowl of a stand mixer or a medium bowl. Using a stand mixer or hand mixer, beat until creamed and fluffy. Add the eggs and vanilla extract and continue beating until fluffy and combined.

3

In another bowl, whisk together the buckwheat flour, brown rice flour, tapioca starch, baking soda and kosher salt. Add the dry ingredients to the wet ingredient mixture and beat until just combined.

4

Add in the chocolate chunks or chips and use a rubber spatula to fold them in. Cover the dough with plastic wrap and chill in fridge or freezer for at least 15 mins.

5

Using an ice cream or cookie scoop, scoop the dough into about 2 tablespoon sized scoops and spread out on the baking sheet about 2 inches apart, six cookies per baking sheet.

6

Bake for 9-12 mins until slightly golden brown, switching the pans between racks halfway through. Immediately sprinkle with flakey salt once they’re out of the oven.

7

Substitutions: Substitute the monk fruit for more coconut sugar. Substitute the grass-fed butter for vegan butter. Omit the flakey salt.