SALTED ESPRESSO CHOCOLATE CHIP COOKIES

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl, beat the egg then add the tahini, coconut oil, coconut sugar, vanilla extract, and maple syrup. Whisk to combine until smooth. In a separate bowl, whisk together the almond flour, ground coffee, baking soda, and salt. Combine the wet and dry ingredients. Fold in the chocolate chips. Use a cookie scoop to scoop out even amounts of the cookie dough onto a lined baking sheet. Press each cookie down slightly to flatten. Bake for about 20 minutes or until edges of the cookie are golden brown. Top with flaky sea salt. Enjoy with a cup of coffee or espresso!