Method:

1. Use a whisk to mix the hazelnut tahini, honey and brown sugar.
2. In a separate bowl beat the egg and add it to the first mixture. Stir well until a homogenous mixture.
3. Add the rest of the ingredients – einkorn flour, oatmeal, olive oil, baking soda, salt, cinnamon, almonds, coconut and chocolate. Stir well with a wooden spoon until a thick homogenous mixture.
4. Leave the dough in the freezer for about 15 minutes.
5. Shape the dough into flat balls with the size of a walnut. Arrange the cookies on baking paper, used to cover your baking tray.
6. Bake in a preheated oven at 180 degrees, for 10-15 minutes – until the cookies rise and crack. Let them cool down and they are ready to be served.