*read through all before starting*

Over medium heat, warm the coconut oil in a saucepan. Once melted, stir in the coconut sugar and maple syrup, mix continuously to avoid burning the sugar.

In a separate bowl, mix together the flour, baking powder, baking soda, and sea salt. Keep an eye on the saucepan.

After the sugar is combined (this will only take a minute or two), add the egg to the saucepan and stir until your mixture is golden. Remove from stove top then add the vanilla and tahini, give it another mix.

Add half of the flour mixture to the saucepan, mix until the flour is fully combined - you should see no clumps of flour. Once fully incorporated, add the remaining half. After the two are combined, cover the saucepan and place in the fridge for 1 hour. This step is important! Although timely, it's key to helping the cookies hold their shape.

Because of the time delay, I don't recommend preheating your oven until now - 350 F.

Line 2 baking trays with parchment paper. After the hour has passed, check on your dough. It should be firm enough to hold its shape when you shape it into a ball. If it doesn't flatten, go ahead and shape the remaining cookies. A cookie scoop is ideal if you're looking for perfectly shaped cookies, alternatively, you can use a tablespoon measurement to shape them. My cookies were each about 1 large tbsp of dough. Note - these will flatten in the oven so place them far enough from one another.

Bake for about 10 minutes.

Let cool.