Preheat oven to 350 degrees F.

In a small bowl, mix together the flax eggs and allow them to sit and thicken for 7-10 minutes.

Next, in a large bowl, combine sugar, oil, tahini, almond milk, baking soda and powder, vanilla, and salt. Mix thoroughly, then add in the flax eggs, coconut, chocolate chips and almond flour. Continue mixing until smooth.

On a nonstick cookie sheet, scoop dough into 2 Tbsp mounds. Bake for 12 minutes, or until the edges are just lightly golden. Remove from oven and allow to cook before removing from pan (otherwise they might fall apart).