Preheat oven to 350°.
Combine flour, sugar, baking soda, baking powder, and salt together in a large bowl and set aside.
Melt coconut oil in the microwave or over the stove and set aside, allowing a few minutes for it to cool off.
In a separate bowl, whisk eggs, tahini, honey, and vanilla together; add in the oil.
Fold wet ingredients into dry ingredients until everything is combined. Last, stir in the sesame seeds by hand.
Use an ice scream scoop or spoon to spoon dough out onto a nonstick baking sheet, pressing down a bit on the cookies before placing them in the oven and baking for approximately 10 minutes.
Remove from oven and transfer to a cooling rack. Once cookies have cooled, you can dip them in the chocolate.
For the chocolate: melt chocolate and oil together, stirring occasionally. Dip cookies one-by-one into the chocolate, and then place them back on a cooling rack or baking sheet.