Preheat the oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat and set aside.
In a large bowl, mix together with a rubber spatula the egg, coconut sugar, tahini, coconut oil and vanilla extract until smooth.
Add the BakeGood Paleo Flour Blend, baking soda and salt and mix until combined then stir in the chocolate chips.
Roll the dough into golf ball sized rounds, place on the prepared pan and flatten with the palm of your hand (the cookies will not spread much during baking). Continue with the remaining dough, spacing about 1” apart. Sprinkle the cookie tops with flaky salt, if desired.
Bake for 9-10 minutes until bottoms are just golden brown. Cookies are best if just slightly underbaked. Let cool completely.