Place oats, salt and baking powder and almonds/almond flour into your food processor or blender. Blend until a flour like consistency.
Now add in your wet ingredients - vanilla, tahini and maple syrup.
Blend until dough like. Add in more or less wet ingredients as needed.
Shape into cookies and place on a parchment paper or silicone mat-lined baking sheet. The cookies will not change shape during baking so be sure to shape them into cookies beforehand. You can press a fork indent into them prior to baking if you desire. You can also dip and press in sesame seeds into half the cookies before baking if you wish, you can also do this after baking.
Bake for 10-15 minutes and let cool on for 15 minutes before handling. They can be quite crumbly so make sure not to skip this step!
Notes
Tip: If you choose to decorate your cookies with sesame seeds after baking you can use just a dash of plant milk to make them stick if you're finding it tricky to do so. You can also brush on maple syrup to help them stick as an alternative too.