Prepare flax "egg" by stirring together flax and water in a small bowl or cup. Let sit 10 minutes before using.
In a large bowl, whisk together flour, coconut sugar, baking soda and salt.
In a small bowl, stir together coconut oil, tahini, vanilla, milk and the flax "egg".
Add contents of small bowl to large and mix until thoroughly combined (can use electric mixer). Fold in rosemary.
Sprinkle extra flour on a clean surface. Use a rolling pin to roll dough out so it's ⅓" thick. Use cookie cutters to cut shapes and place on baking sheet. Repeat until all dough is used.
Bake for 11-13 minutes, until edges are lightly golden. Let cool completely.
In a small saucepan, melt chocolate at low heat. Dip cookies in chocolate, sprinkle with coconut and place on a baking sheet lined with parchment paper. Place in refrigerator to harden chocolate.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/11/23/vegan-rosemary-tahini-thanksgiving-cookies/