Step 1

Preheat oven to 375 degrees F (190 C), and line a large baking sheet with parchment paper.

Step 2

In a medium-size bowl whisk together the oat flour, oats, baking soda, cinnamon, allspice, salt, pepper, cloves, and nutmeg. In a mixing bowl combine the tahini, coconut sugar, vanilla, maple syrup, and 1 Tbsp of milk. Stir until smooth.

Step 3

Pour the dry ingredients into the mixing bowl, and stir to combine. The dough should be thick and somewhat sticky; if it seems too dry, add 1 more tablespoon of milk.

Step 4

Use a tablespoon or cookie scoop to scoop up approx. 1 ½ tablespoons of dough per cookie. Roll the dough between your palms to form a smooth ball, and place on the prepared pan about 3 inches apart. Use a fork to create a criss-cross pattern on the top of each cookie, gently pressing down to flatten. Dip the underside of the fork tines in coconut sugar to prevent sticking.

Step 5

Bake 10 to 12 minutes or until the bottoms are golden. The cookies will be very soft straight out of the oven. Allow to rest on the baking sheet for a few minutes, then transfer cookies to a cooling rack. As they cool the outsides will crisp up while the insides remain chewy.

Step 6

Once cool, store in an airtight container at room temperature for 2 to 3 days, or freeze for longer storage.