Preheat the oven to 350 degrees Fahrenheit and line a large sheet pan with parchment paper.

Before starting the recipe, give your tahini a good stir until it is very creamy and doesn’t have any oil separation. It should be very runny and much thinner than regular peanut butter or almond butter.

Transfer the tahini, eggs, pure maple syrup, and vanilla extract (if adding) to a large bowl (wet ingredients). Mix well until completely smooth and creamy. Add in the oats, cinnamon, sea salt, and chocolate chips (dry ingredients) to the tahini mixture. Mix thoroughly until a sticky cookie dough forms and all of the ingredients are well combined.

Drop mounds of cookie dough onto the prepared baking sheet. The cookie dough will spread a little but it will maintain the same shape, so if you’d like round cookie shapes, be sure to use a spoon to shape the dough into round shapes (this is what I do). A small cookie scoop comes in handy here for smaller cookies. If you’d like, you can top the cookie dough with extra chocolate chips.

Bake cookies on the center rack of the preheated oven for 11-15 minutes, until the cookies have puffed up and are slightly golden brown around the edge. Small cookies require less time (about 9-11 minutes), and large cookies require more time (12-15 minutes). If you'd like, sprinkle them with flaky salt.

Allow the tahini chocolate chip cookies to cool for at least 10 minutes before serving.