Preheat the oven to 180c/350f.
In a bowl, stir the oat flour, tahini, and maple syrup together, then form & roll about a Tbsp (for 12 cookies), or around 1/2 a Tbsp for making mini cookies, of the “dough” to create balls in your hand. Repeat for remaining dough.
Place them on baking paper, press lightly to flatten with a fork to create a crosshatch design, then bake at 180c for 12-15 minutes (for regular size) or 7-8 minutes for mini cookies.
Remove from the oven and allow to cool before serving (we leave on the tray to cool).
Store in an airtight container at room temp for 5 days, in the fridge for up to 2 weeks or freeze for up to 3 months.
