Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even cooking.
In a medium bowl, combine the almond flour, rolled oats, baking soda, and salt. Whisk them together to evenly distribute the leavening and salt throughout the flour and oats.
In a separate large bowl, mix the tahini, maple syrup, and vanilla extract until smooth and creamy. The mixture should look well combined and slightly glossy.
Gradually add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to fold everything together gently until a sticky dough forms.
Gently fold in the dark chocolate chips, distributing them evenly throughout the dough for melty pockets in every bite.
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with your fingers or the back of a spoon to help them spread evenly.
Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft. They will firm up as they cool, so avoid overbaking.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Enjoy warm or at room temperature with a glass of your favorite milk or tea.
