I made these cookies for my bestie Venetia’s birthday on Friday and as someone that makes cookies a lot, they were very well received and potentially my best yet. I usually make tahini cookies with ground almonds but when coming to make these late on Thursday night I discovered I didn’t have any so I improvised and used oats and coconut. The coconut gives such a nice texture and the oats actually make them less heavy than when I use almonds. I’d been to an event that night too and had a bar of Lindt sea salt dark chocolate from it in my bag so decided to break up some of that and mix it in too and therefore ended up with my best cookies yet. The key is not to over bake them and to allow them to completely cool before handling them. It’s hard to resist but worth it! We enjoyed them with booja booja ice cream and it was heaven.