Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper, or a silicone baking mat like a silpat.

Prepare your flax egg by throughly mixing the ground flax (or you can use ground chia) with 3 tablespoons of water. Let rest for 5 minutes to thicken.

In a large bowl, whisk together tahini, maple sugar, vanilla, flax egg, and almond milk.

Once incorporated, stir in coconut flour, sea salt, and baking soda. 

In a double broiler (or small glass bowl over small pot with about 1" of water in the pot), pour in your 1/2 cup vegan chocolate chips. Stir constantly over medium heat, until the chocolate is just melted. Be careful not to overcook! It should be just barely melted.

Once melted, fold into the tahini mixture. Once combined, fold in the remaining 1/4 cup of chocolate chips. Additionally, you could stir in extra chocolate chips, sliced almonds, chopped walnuts, etc.

I highly recommend (if you have time) putting the dough in the refrigerator for about 30 minutes prior to baking - it helps decrease spreading.

If you don't have time, skip to next step.

Create small rounds on the baking sheet - about 2-3tsp of dough in each. More if you want larger cookies, less for smaller cookies.

Bake at 350 for 8 minutes, or until cooked on the outside, slightly cracked, and they have spread slightly. They should still be slightly soft. May take longer depending on the size of your cookies, or your oven. Remove from the oven, and allow them to cool on the baking sheet.

Serve warm with a side of almond milk and berries!