Chocolate Chunk Tahini Cookies

-1 Preheat your oven to 350 F
-1 In a medium sized bowl, whisk together the egg, sugar, tahini, coconut oil and vanilla extract.
-1 Fold in the almond flour, baking soda and salt and mix well until the dough is evenly mixed. 
-1 Cut your bar of chocolate into pieces using a large knife. Fold in 3/4 of the chocolate to the cookie dough, and reserve some pieces to top off your cookies. 
-1 Line a large baking sheet with parchment paper. Scoop 2 tbsp worth of dough onto the sheet, lining them about 1u0022 apart from one another. If using a cookie scooper, I like to roll the dough in my hands to smoothen out the texture after scooping. Top each round with some extra chocolate. 
-1 Bake for 8 minutes for an underdone texture (as pictured), and 10 minutes for a little more well done. Remove the tray from the oven, tap the pan on the counter lightly to flatten and let them cool for 10-15 minutes. Top with flakey sea salt.   Optional step: to round your cookies edges if they're uneven, you can take a small glass cup, flip it over the cookies while they're still hot, and swirl the cookie around 1-2 times. 
-1 Store leftovers in an air tight container for up to 1 week, or freeze for up to 3 months.