1. Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper; set aside.

2. Put coconut oil, maple syrup, and tahini in a medium bowl, and whisk to combine. Add in egg and vanilla, and whisk again to fully combine.

3. Turn your oats into oat flour by quickly blending/pulsing them in a food processor or blender. Alternately, you can use 1 cup of oat flour if you have it in your pantry already. Add flour and all remaining ingredients to the tahini mixture, and stir well to combine.

4. Portion cookies onto prepared pan by the heaping spoonful (about 2 Tablespoons each) to get 12 cookies. Flatten each scoop slightly with your fingers, as these cookies don't spread much in the oven. Sprinkle each cookie with a pinch of sea salt.

5. Bake for 8-10 minutes, or until just cooked through. The centers of each cookie should still look soft. Remove from oven and let cool, then transfer to an airtight container for up to 5 days, if you can possibly make 12 cookies last that long in your house.