Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a bowl, mix together the tahini, maple syrup, and vanilla extract until well combined.
Add the almond flour, gluten-free flour, and baking powder to the wet ingredients, and mix with a spatula.
Fold in the chocolate chips and chunks until evenly distributed throughout the dough.
Use a double cookie scoop to portion the dough onto the prepared baking sheet. Flatten the tops with your palm, as the cookies won't spread much during baking.
Bake for 12-14 minutes, then immediately sprinkle with flaky sea salt after removing from the oven. Let cool for 5 minutes before enjoying!
Notes
Make sure to mix all the wet ingredients first before adding the dry ones.
Flatten the tops of each cookie before baking to control spreading.
Using both chocolate chips and chunks ensures chocolate in every bite.
Sprinkling flaky sea salt adds a perfect balance of flavors.