1. 1

   Step 1

   Preheat the oven to 176°C and line a baking sheet with parchment paper.

2. 2

   Step 2

   In a medium mixing bowl, whisk together 120 g tahini and 160 g maple syrup until smooth.

3. 3

   Step 3

   Add 100 g almond flour, 60 g tapioca starch, 45 g cocoa powder, 0.5 tsp baking soda, and 0.5 tsp sea salt to the bowl.

4. 4

   Step 4

   Mix the ingredients well using a wooden spoon or rubber spatula until a dough forms.

5. 5

   Step 5

   Fold in 85 g semisweet chocolate chips until evenly distributed.

6. 6

   Step 6

   Scoop approximately 1.5 tablespoons of dough per cookie.

7. 7

   Step 7

   Roll the dough into balls and place them on the prepared baking sheet, spacing them 5 cm apart.

8. 8

   Step 8

   Gently press down on each dough ball to flatten them slightly.

9. 9

   Step 9

   Bake in the oven until the edges are slightly firm.

10. 10

    Step 10

    Remove from the oven and let the cookies cool on the sheet before serving.

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