These Tahini Cookies are soft, chewy and so easy to make with simple pantry ingredients. They're gluten free, refined sugar free and make the perfect healthy breakfast or afternoon snack.
In a large bowl, whisk the egg, tahini, coconut oil, sweetener, vanilla and cinnamon until creamy and smooth.
Add the salt, baking powder and flour and beat until combined. Add both the shredded coconut and coconut flakes and mix until everything is just combined. Fold in the sunflower seeds and sesame seeds.
Bake in preheated oven for 10-13 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.