In a large mixing bowl combine the spelt flour, cinnamon, baking powder and cocoa powder with a pinch of salt.
Then add the maple syrup, melted coconut oil, olive oil and vanilla extract to the dry ingredients and stir until a cookie dough has formed. Next, roughly chop the chocolate into small pieces and stir two thirds of it into the cookie dough and leave the rest for later.
Transfer the cookie dough to the fridge to chill for 30 minutes. Towards the end of the 30 minutes, preheat the oven to 180°C fan / 400°F and line a large baking tray with baking paper.
Once the cookie dough has chilled, divide it into 9 and roll each piece into a ball. Next, shape each ball into a cookie shape that’s 5cm (2”) wide and place it on the lined baking tray.
Using the leftover chocolate, push a few pieces into the top of each cookie. Then sprinkle sesame seeds over all of them and bake for 10-12 minutes.
Once out of the oven, sprinkle the cookies with a pinch of salt.