Preheat oven to 350 degrees Fahrenheit. Prepare flax egg, set aside for 4-5 minutes. Line cookie sheet with parchment paper.
In a large bowl, whisk tahini, maple syrup, and flax egg together. Add almond flour, baking powder, baking soda, salt, and vanilla extract. Stir until evenly combined.
Fold in chocolate chips. Chill in refrigerator for at least 30 minutes.
Using a tablespoon, scoop cookie dough and gently roll into a loose ball with your hands. (If dough doesn't roll into a loose ball, add a bit more almond flour.)
The dough will be sticky, wet your hands lightly with water as needed to make rolling easier. Place ball on cookie sheet. Sprinkle with sea salt.
Bake for 10-12 minutes or until cookies start to look golden on top (I found 11 minutes was perfect for my oven). Allow to cool on cookie sheet for 5 minutes before removing with a spatula and placing on wire rack. Leave on wire rack until completely cool.
Store in an airtight container.