1. Make a flax egg by combining 1/2 cup hot, strong coffee into a mug with 2 tablespoons ground flax. Let sit for 5 minutes to allow flax to absorb liquid.
2. Combine maple syrup, tahini, coconut sugar and vanilla into a large mixing bowl, and whisk.
Add flax egg and whisk again to combine. Using your spatula, make a hole in the center of the batter. Add almond flour, cocoa, ground coffee beans, baking powder & soda and salt. Stir to combine the dry into the wet until mixed. Fold in chocolate chips.
Refrigerate batter for one hour or freeze for 20 minutes.
3. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
4. Once batter has chilled, drop 2 tablespoons of cookie dough onto the baking sheets 2 inches/5 cm apart. Flatten each cookie slightly with your fingers and top with large crystal salt and sprinkle with sesame seeds.

5. Bake 14 minutes. Do not overbake, cookies will become crispy once cooled.

Cookies are ready to eat. Hope you all liked this recipe.