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Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine.
Next add the almond flour, tapioca starch, cocoa powder, baking soda, and salt. Use a wooden spoon or rubber spatula to mix well.
Add the chocolate chips and stir to distribute.
Use a cookie scoop or tablespoon (scooped generously!) to scoop ~1 ½ tablespoon portions of dough, then roll into near perfect balls before placing them 2 inches apart on the baking sheet.
Gently press down on each dough ball to flatten them slightly.
Bake in the oven for 9-12 minutes until slightly firm on the edges.
Let cool for 5 minutes, then enjoy!
Store leftovers covered at room temperature up to 3-4 days or in the freezer for up to 1 month.