Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the unsweetened coconut chips, sliced almonds, pumpkin seeds, and sesame seeds.

Add the large egg, maple syrup, and tahini to the dry ingredients, mixing thoroughly until well-blended.

Fold in the melted dark chocolate chips, mixing gently to create a rich blend.

Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet.

Sprinkle flaky sea salt on top of each cookie before baking.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack.