Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, mix together the tahini, brown sugar, and maple syrup until smooth and well combined.

Add the Just Egg and vanilla extract to the tahini mixture, and mix until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Fold in the vegan chocolate chips until evenly distributed.

Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball with your fingers or the back of a spoon.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The cookies may seem slightly underbaked in the center, but they will firm up as they cool.