Preheat the oven to 325°F and line a baking sheet with parchment paper. Set aside.
To prepare the “flax egg” , mix together a ground flaxseed meal with the water in a small bowl. Set aside for 5 minutes, until it becomes a thick gel.
Next, heat a large skillet over medium heat and add the sesame seeds. Cook until golden brown and very fragrant, about 3-5 minutes, stirring frequently.
Add toasted sesame seeds to a mortar and pestle and crush until it becomes sandy. Transfer into a bowl and mix in the maple syrup.
In a medium bowl, whisk together the almond flour, sea salt & baking soda. Set aside.
In a bowl of an electric stand mixer fitted with a paddle attachment (or using a handheld mixer with a bowl), combine the vegan butter, brown sugar, granulated sugar and vanilla extract. Beat on medium speed for about 3 minutes, until combined.
Next, mix the maple-sesame mixture and flax egg into the butter mixture just until combined.
Pour the dry ingredients (from step 5) into the butter-egg mixture and mix on medium speed just until combined.
Using a rubber spatula, fold the chocolate chunks into the cookie dough.
Using a ¼ cup, scoop about 12 cookie dough balls onto the parchment-lined baking sheet, leaving 2 inches of space between each mound of dough.
Refrigerate the dough for 30 minutes (if you have the time) or overnight. If in a rush, bake cookies right away!
Bake cookies for 15-18 minutes in the middle oven rack.
Enjoy right away or allow cookies to cool on a wire baking rack for 10 minutes before eating/storing.