To start, whisk together all dry ingredients in a large mixing bowl. Set aside.
Beat together the coconut sugar, maple syrup, softened coconut oil, plant milk, runny tahini, and vanilla in an electric mixer or food processor until smooth. Then, slowly add in the dry ingredients while still mixing.
Preheat your oven to 350°F, and line a baking sheet with parchment paper. Transfer the cookie dough to a container or bowl, cover, and let it rest in your fridge for 10-15 minutes while the oven is heating up.
In the meantime, mix together the cane sugar and sesame seeds for rolling. Once the oven is hot, form dough into 1 ½-inch balls, roll them in the sesame seed mixture, and place each ball about 2 inches apart from one other on the baking sheet.
Flatten them slightly with your fingers or a glass with a flat bottom before placing in the oven. Bake on 350°F for 10-13 minutes, or until the edges are turning golden brown.
Let the cookies cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to finish cooling.
It's super important to have runny tahini because it creates the best texture for these cookies.
We always find the best tasting (and cheapest) tahini at either Superstore or our local Mediterranean market.
Add in some dark chocolate chips for a delicious variation!