Preheat oven to 350ºF, and line a baking sheet with parchment paper.
Combine almond flour, monk fruit sweetener, baking soda and salt in medium bowl.
In a small mixing bowl, beat the melted vegan butter, egg, tahini, and vanilla until smooth.
Mix in almond flour mixture, then stir in chocolate chips.
Use a medium cookie scoop to measure out dough, or shape into balls using a tablespoon. Place on the prepared baking sheet, and flatten using your hands or a fork. Note: if you do not flatten the cookies, they will be thick in the middle.
Bake for 10 to 14 minutes, until lightly golden. Let cool on a wire rack, and enjoy!