Step 1

Preheat the oven to 350°F and lightly grease and 8x8-inch baking dish.

Step 2

In a large bowl, combine the flour, cornstarch, baking soda and salt. Whisk together and set aside.

Step 3

In a separate large bowl, combine the tahini, maple syrup, coconut sugar, milk, and vanilla extract. Whisk until a smooth, caramel-like consistency is formed.

Step 4

Add the dry ingredients to the bowl with the wet and stir until all of the clumps are evenly incorporated and you have a smooth batter. Fold in the chocolate chips then transfer batter to the baking dish.

Step 5

Bake in the oven for 22-25 minutes, or until golden on edges and firm in the center. Baking for longer will give you crispier edges, but will make for a slightly less moist texture, so keep that in mind when deciding how long to bake them. Remove from oven and set aside to cool before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for several months.