In a small bowl, mix together the ground flaxseed and water and set aside for a few minutes to thicken up. Whisk the flax egg again once thickened.

While the flax egg rests, mix together the tahini and coconut sugar in a mixing bowl until combined. Add in the flax egg, vanilla, and maple syrup and mix again.

Add in the flour, cocoa powder, and baking powder and continue to stir until a dough forms. The dough should be moist enough to form balls without cracking, but not overly sticky.

Take 2 tablespoon amounts of dough and gently roll it into a ball and place them on your baking tray. Once you've used all of the dough, use your hands to press the balls down into ½ inch thick cookie shaped rounds, using your fingers to press back together any cracks that may have formed on the edges.

Lastly, press your chocolate into the top of the cookies and bake for 8-10 minutes.