Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Grind oats in a blender or food processor until coarsely ground. (Do not wash the blender.)

In a large bowl, whisk together oats, flour, baking powder and salt; set aside.

Combine maple syrup, tahini, sesame oil, cornstarch and vanilla in the blender and blend until smooth.

Stir tahini mixture into oat mixture.

Spread sesame seeds onto a large plate.

Using a tablespoon, scoop cookie dough onto the plate and roll into balls, coating with sesame seeds.

Arrange dough on the prepared baking sheets about 2 inches apart.

Bake until cookies are golden brown on the bottom and puffed, 10 to 12 minutes.

Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let cool completely.

Cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 weeks.