• Preheat the oven to 350°F (180°C).
• Line a cookie tray with parchment paper. Set aside.
• In a large mixing bowl, add almond flour, baking powder, salt, maple syrup, fresh tahini paste, and unsweetened almond milk (lukewarm, not cold).
• Combine with a spoon until it forms a crumbly dough, then stir in the vegan dark chocolate chips.
• Use your hands to gather the pieces of dough into a cookie dough ball. The dough should be soft and easy to bring together. If it is too dry, which may happen when using almond meal, add 1 tablespoon of extra almond milk to bring the ingredients together.
• Using a cookie scoop, scoop the dough to shape 16 small cookies. Place each cookie dough ball onto a baking tray.
• Slightly press the top of each cookie to flatten slightly. The cookie won't expand while baking, so shape them as you like, thinner they get crispier, thicker they stay softer/chewier in the center.
• Bake at 350°F (180°C) for 12-15 minutes or until the sides are golden brown. The center stays soft, and white in color. The cookies will harden and get chewy at room temperature.
• Cool the cookies down on a cookie rack for at least 2 hours to enjoy their best flavor and texture.

Storage

• Store the cookies in a cookie jar for up to 1 week.