In a medium sized bowl mix the tahini, maple syrup and vanilla until smooth. Sift in the cocoa powder and stir. Add the oat flour and sea salt and stir until combined. The mixture should be moist and pourable like the consistancy of a brownie batter. Fold in the chocolate chunks.
Using two tablespoons scoop out the mixture into rounded balls and place onto a baking tray 2 inches apart. Slightly flatten them with the back of the spoon. Bake for 9-10 minutes. The cookies will spread out and have crinkled tops when done. Let them cool on the baking sheet for 15 minutes before transferring to a cooling rack. Sprinkle with a bit of sea salt if desired. Store in an airtight container for 4-5 days or they can be frozen for up to 3 months. Enjoy!
Notes
*The consistency of the tahini will effect the texture of the cookies. Runny, oily tahini will make the cookies thin and chewy with crinkled tops. If your tahini is dry (not pourable and drippy) the cookies will be thick and fluffy without the crinkled tops (still tasty but different). You can mix a bit of non flavored oil to your tahini if it is too dry. *Bob's Red Mill 1:1 Gluten Free flour can be substituted for oat flour. Almond flour can also be substituted but will need slightly more than 1/2 cup and will change the texture sightly.