- Preheat oven to 375°F.
- In a bowl combine the tahini, coconut oil, flax egg, coconut sugar, almond milk, and vanilla. Beat with a hand mixer until well combined
- Separate, pour Avelina oats in a blender and mix until you have a fine powdery flour and add it to the mix
- Add cassava flour, baking soda, and salt and beat to incorporate.
- Fold in the chocolate chips
- Scoop onto a baking sheet (2-3 tbsp per cookie) leaving enough room between them for spreading
- Bake for 12-15 minutes until golden around the edges.
- Cool for 15 minutes, then refrigerate until completely cooled or even cold. Scoop vanilla ice cream onto the cookies, sandwich, and enjoy!