Preheat your oven to 350 F

In a medium sized bowl, whisk together the egg, sugar, tahini, coconut oil and vanilla extract.

Fold in the almond flour, baking soda and salt and mix well until the dough is evenly mixed.

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.

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.

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.

Store leftovers in an air tight container for up to 1 week, or freeze for up to 3 months.