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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
In a large bowl, mix together the following: egg, coconut sugar, tahini, melted and cooled coconut oil and vanilla extract until smooth.
Next add the dry ingredients: almond flour, coconut flour, baking soda and salt. Mix until a cookie dough consistency forms, then fold in the chocolate chunks.
Grab about 1 heaping tablespoon of dough with your hands and roll into a ball. Place ball on cookie sheet and flatten the top of dough a bit with the palm of your hand.
Bake for 9-11 minutes until edges are just slightly golden. We want to slightly underbake these so they stay gooey. Once done baking, immediately sprinkle with Maldon salt. Cool on cookie sheet for at least 5 minutes before removing from pan. Makes 10-12 cookies.