1 flax egg – 1 tbs ground flaxseed + 3 tbs warm water (or you can use one normal egg)
½ cup tahini
½ cup maple syrup
¾ cup almond flour
½ cup unsweetened cocoa powder
¼ cup coconut sugar
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp pure vanilla extract
½ cup dairy-free chocolate chips
¼-½ cup sesame seeds
1 tsp sea salt
Prepare flax egg, set aside for two minutes. Line a cookie sheet with baking paper.
In a large bowl, whisk the tahini, maple syrup, and flax egg (or normal egg if you are using one) together. Add the almond flour, cocoa powder, coconut sugar, baking powder, baking soda, salt, and vanilla extract. Stir until fully combined. Fold in chocolate chips. Cover bowl with cling film (or similar) and chill in refrigerator for at least 1 hour.
Preheat oven to 180 °C. Place the sesame seeds and sea salt in a small bowl and stir to combine. Fill another small bowl with water. The cookie dough will be sticky, so rub your hands with some olive oil, then using a small spoon, scoop cookie dough and gently roll into a loose ball with your hands. Dip or roll each ball into sesame mixture and place on cookie sheet. Dip a fork into the water and press down slightly vertically and then horizontally on top of ball. Rewet your fork each time. This is not to get lines marking your cookies, but rather, to ensure they spread into a more even circle during baking.
Bake for 10 to 12 minutes. Remove from oven and wait a minute or two before transferring cookies to a wire rack to cool.