Pour 120 g hot water over 100 g dates, leave them inside for at least 15 minutes, or longer.

Mix the dry ingredients: 160 g rice flour, 5 g baking powder (1 teaspoon) and a pinch of salt.

After 15 minutes blend dates together with water (do not drain the water) in a blender to get date paste.

In a blender, add 30 g melted coconut oil* and 35 g tahini*, mix.

Pour wet ingredients into flour with baking powder, knead the dough.

Heat the oven to 200 C / 390 F. Form 8 round balls with your hands and place them in the slightly fatted baking tin. Take a fork (or a glass) and flatten the balls, so they have a form of round chocolate chip cookies. As this healthy chocolate chip cookie recipe does not contain any butter the cookies will not spread in the oven, so you have to do it with a fork, before you put them into the oven.

Sprinkle 20 g chocolate chips on top and push them inside with a fork, so they stick to the dough.

Place the baking tin in the oven at a level higher than the middle rack and bake at 200°C/390°F for 15 minutes. Take cookies out of the oven and let them chill for 10-15 minutes. They are still soft and need some time to develop their full flavor.