In a small bowl, add the Bob's Red Mill Gluten Free 1-to-1 Baking Flour, baking powder and baking soda, cinnamon and sea salt. Whisk together thoroughly. Set aside.

In a large bowl of a stand mixer, add the brown sugar, tahini, flax egg, vanilla extract and the coconut oil. A mixer (stand or by hand) really helps to whip the ingredients, especially the tahini, for that soft and chewy texture. Turn the mixer on and thoroughly incorporated, about 5 minutes, scraping down the sides, until it's nice and fluffy.

Add the dry ingredients to the wet in two batches, and mix with mixer until incorporated. Scrape down the sides to gather all the dough and gently fold in. Fold in the chocolate chunks.

Form dough into a large ball and cover with Saran wrap or a reusable wrap, or even place in a large reusable zipped bag. Place in the fridge for at least 2 hours to chill thoroughly.

Preheat oven to 350 degrees F/175 C. Line two baking sheets with silpat mats or parchment paper. Remove Saran Wrap and scoop 1 tablespoon out of the dough for each cookie. Roll slightly between fingers to form a ball that's about 2 inches in diameter. Add a dough ball, pressing down all around, and leave about an inch of space between each cookie.