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Mix together the tahini, maple syrup, egg and vanilla extract until well combined.
Add in the almond flour, cocoa, sugar, baking powder, baking soda, salt and chocolate chips and stir until well incorporated.
Cover the bowl and chill in the refrigerator for at least 1 hour, or until you are ready to bake the cookies.
Line two baking sheets with parchment paper and preheat oven to 350F.
Scoop about a tablespoon size of batter into the palm of your hand and roll loosely to form a ball (the dough will be sticky so wet your hands slightly to make working with the dough easier). Dip the ball in sesame seeds and place on prepared baking sheet, sesame-side up. Continue with remaining dough.
Bake cookies for 12 minutes, then remove from oven and cool on a rack. Makes 30 cookies
Once cool, store in an airtight container.