Preheat the oven to 350° and line two baking sheets with parchment paper.
Whisk together the tahini, maple syrup, egg until well combined.
Add in the almond flour, cocoa, sugar, baking powder, baking soda, salt and chocolate chips and stir until well incorporated.
Cover the bowl and chill in the refrigerator for at least 1 hour, or until you are ready to bake the cookies.
Scoop about a tablespoon of batter into the palm of your hand and roll loosely to form a ball (the dough will be sticky so wet your hands slightly to make working with the dough easier). Dip the ball in sesame seeds and place on the prepared baking sheet, sesame-side up. Continue with remaining dough.
Bake cookies for 12 minutes, then remove from the oven and cool on a rack.