Step 1

Position a rack in the upper third of the oven and preheat to 375ºF. Line two large, preferably unrimmed cookie sheets with parchment paper.

Step 2

In a large bowl, whisk together the tahini, maple syrup, coconut oil, and vanilla extract until smooth and combined.

Step 3

Sift in the oat flour, sweet rice flour, baking soda, and fine salt and stir to combine. Stir in the oats and chopped chocolate.

Step 4

Scoop 1-inch diameter balls of dough (about 3 tablespoons or a #24 spring-loaded ice cream scoop) onto the prepared baking sheets, spaced 2-3 inches apart. Top each cookie with a chunk or two of chocolate and a tiny pinch of flaky salt.

Step 5

Bake the trays one at a time, rotating halfway through for even baking, until the edges are pale golden and the centers are still soft, 8-10 minutes.

Step 6

Slide the cookies, parchment and all, off of the cookie sheet and onto the cooling rack to stop the baking.

Step 7

Repeat with the remaining cookies.

Step 8

Enjoy warm or let cool completely and store airtight for up to 3 days. The cookies are best the day of baking but will keep for up to 3 days airtight at room temperature.