Chocolate Chunk Tahini Date Cookies

-1 In a large bowl, whisk together the butter, sugar, egg, tahini, cinnamon and vanilla until smooth.
-1 Add in the baking soda, oat flour, salt and stir together with a rubber spatula.
-1 Fold in the dates and half the chocolate and mix together. Save the remaining chocolate to press into the tops of the cookies before baking.
-1 Chill the dough in the fridge for 1.5-2 hours
-1 Preheat the oven to 350 F. Line a baking sheet with parchment paper and scoop out two tbsp worth of dough onto the pan. Repeat with remaining batter, making sure to leave at least 1 inch between each cookie.
-1 Press the remaining chocolate pieces into the top of the cookies. Bake for 8-10 minutes, then remove the pan from the oven. You can tap the hot pan on the counter 1-2 times to flatten the cookies. 
-1 Let the cookies cool completely, then top them with flakey sea salt. 
-1 Keep stored in an airtight container for up to 2 weeks, or freeze for up to 6 months.