Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, whisk together tahini, coconut oil, maple syrup, sugar, and almond milk.
Add almond flour, baking powder, baking soda, spices, and sea salt to the bowl. Mix evenly.
Scoop out the dough, roll it into balls, and add it to the parchment paper. Be sure to leave an inch or two between each dough ball.
Bake the cookies for 15-18 minutes, or until they're cracked and starting to crisp on the edges.
Optional: drizzle with chocolate tahini.