✦ Line one or two baking sheets with parchment or silicone mats.
✦ Make a flax egg by mixing the ground flaxseed with water. Let it sit for 5 minutes to thicken.
✦ In a large bowl, whisk together the olive oil, coconut sugar, date syrup, and vanilla.
✦ Add the flax egg and stir until well combined.
✦ Add the chickpea flour, tapioca flour, baking soda, and salt. Mix until a thick dough forms.
✦ Fold in the chopped Tsokolate Tableya chunks.
✦ Scoop small spoonfuls of the chilled black sesame caramel, gently folding them through the dough to create streaks (not fully mixed).
✦ Spoon the dough onto prepared trays using a cookie scoop or tablespoon. Optionally, top each cookie with a few extra chocolate chunks.
✦ Chill for at least 30 minutes, or overnight for best texture.