Warm the milk in a saucepan over low heat.
Add the tahini and maple syrup. Whisk until smooth.
Add the chocolate chips. Allow to melt, then whisk until smooth.
Fold in the oats until coated in the chocolate mixture.
Place parchment paper on a baking tray. Drop about 2 tablespoons of the mixture at a time onto the parchment paper.
Sprinkle a little flaked sea salt over the cookies. Allow to harden at room temperature.