Preheat oven to 350°F. In a food processor, pulse the oats until gritty, but not yet flour. Mix in a large bowl with almond meal, salt and maple sugar. Stir in all the wet ingredients and mix with your hands to combine well. Chill dough for 25 minutes.
Line a baking sheet with parchment paper. Use about 2 tablespoons of dough per cookie. Shape into a disk and press your thumb into the centre to make an imprint. Continue until all cookies are finished. Bake for 15-17 minutes or until golden brown around the edges and firm to the touch. Press into the centres of the cookies again to reinforce the the dent. Let cool for 10 minutes.
For filling: Double-boil the chocolate chips, tahini and sea salt over medium heat, stirring to help the melting process. Once mixture is smooth, let cool for 10 minutes. Then, fill each cookie with a teaspoon or two of filling. Continue until all cookies are filled, then sprinkle sea salt over top and let cool (filling will set). Eat immediately for an extra-gooey cookie.