Double chocolate tahini cookies, vegan & gluten free

Double chocolate tahini cookies ( vegan & gluten free )
1 cup almond flour
1/2 raw tahini ( whole sesame tahini )
1/3 cup silan date syrup  ( Or any syrup  )
1/4 cup unsweetened cacao powder
1/2 cup dark chocolate chip ( or many as you wish )
1tbs zen basil seeds (or chia, optional) 
 1teaspoon baking powder 

preheat oven to 350f
In a medium mix bowl combine almond flour & cacao powder, baking powder & mix well, you should get nice texture of a soft dough

Add all ingredients besides the chocolate chip and mix until it is all combined
Add chocolate chips in and mix them

Scoop out the cookie batter with 1tbs size spoon and put them on a lined parchment paper baking sheet, make sure there is enough space in between. They will expand a little. ( we use cookies cutter for holidays shape )
Bake for 7 minutes, the edges will be golden brown and the center will look like it’s half baked, it’s ok ! They are ready :)

Most importantly is the cool down process. They need at least 8 minutes to cool down before moving or trying the cookies , enjoy
Note * the longer they cool the better the texture will be. store leftovers in glass containers in a cool dry place for 3-5 days