In a medium bowl, mix together the almond flour, tahini, collagen, maple syrup, molasses, cinnamon and ginger.
Place in the refrigerator for 30 minutes.
Preheat oven to 350.
Remove from the fridge and stir in the egg and baking soda, followed by the chocolate chips.
Line baking sheet with parchment paper.
Using a cookie scoop, form cookies and place about two inches apart.
Bake 10-11 minutes, undercooked is better.
Transfer to a cooling rack, add some sea salt flakes, and enjoy!