Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper for bar cookies, or prepare a baking sheet if making drop cookies.

Mix wet ingredients: In a large mixing bowl, combine tahini, eggs, melted coconut oil, vanilla extract, and coconut sugar. Mix until smooth.

Mix dry ingredients: In a separate bowl, sift together almond flour, oats, coconut flakes, baking soda, and salt.

Combine: Add dry ingredients to the wet ingredients and mix until a thick dough forms.

Fold in chocolate chips until evenly distributed.

Transfer dough:

For bars: Press evenly into the prepared baking pan.

For cookies: Scoop into dough balls and place on a lined baking sheet.

Add topping: Sprinkle dye-free chocolate candies over the top.

Bake:

Bars: Bake for 35–40 minutes, until set and lightly golden.

Cookies: Bake for 12 minutes, until edges are golden and centers are soft.

Cool: Allow to cool before slicing (for bars) or transferring to a wire rack (for cookies).