Line a baking sheet with parchment paper or a silicone baking mat.

Combine all of the dry ingredients in a bowl, from the quick oats to the sea salt. Set aside.

In a saucepan, combine the chocolate chips, maple syrup and coconut oil. Warm everything over low heat until the chocolate chips are mostly melted. Remove the mixture from the heat and stir in the tahini.

Next add in the dry ingredients and mix well. The dough will be thick, but just make sure all the oats are coated in the chocolate mixture.

Using about 2 tablespoons worth at a time, roll the dough into balls and then flatten them into cookie rounds. Place the cookies onto your lined baking tray and continue this process until all the dough has been used.

Sprinkle the tops with sea salt if desired and then place the cookies in the fridge to set. If you like softer cookies, remove them from the fridge a half an hour or so before serving.

Store the cookies in a sealed container in the fridge for about 1-2 weeks if they even last that long!