Line a cookie tray with parchment paper. Set aside.
In a large mixing bowl, add almond flour, baking powder, salt, maple syrup, fresh tahini paste, and unsweetened almond milk (lukewarm, not cold).
Combine with a spoon until it forms a crumbly dough, then stir in the vegan dark chocolate chips.
Use your hands to gather the pieces of dough into a cookie dough ball. The dough should be soft and easy to bring together. If it is too dry, which may happen when using almond meal, add 1 tablespoon of extra almond milk to bring the ingredients together.
Using a cookie scoop, scoop the dough to shape 16 small cookies. Place each cookie dough ball onto a baking tray.
Slightly press the top of each cookie to flatten slightly. The cookie won't expand while baking, so shape them as you like, thinner they get crispier, thicker they stay softer/chewier in the center.
Bake at 350°F (180°C) for 12-15 minutes or until the sides are golden brown. The center stays soft, white in color. The cookies will harden and get chewy at room temperature.
Cool the cookies down on a cookie rack for at least 2 hours to enjoy their best flavor and texture.
Store the cookies in a cookie jar for up to 1 week.
Low sugar - replace maple syrup with either Monk fruit syrup (keto-friendly, no sugar) or brown rice syrup.