4-Ingredient Vegan Tahini Cookie Dough Cups

Combine the tahini, syrup, and coconut oil in a bowl and whisk until uniform, then stir in the oat flour. I do this in 3 1/2 cup increments to get a smoother, well-incorporated dough. If using, stir through chocolate chips. Roll into balls and flatten into discs. Place each cookie dough disc in a cupcake liner, then place in the fridge to set.

While those are setting, melt the chocolate. Remove the cookie dough cups from the fridge and pour the layer of chocolate over top and make sure cup is covered completely. Place back in fridge to set for a few minutes. Best enjoyed slightly thawed from the fridge or even heated in the microwave for 20 seconds to soften up!