Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.

In a large mixing bowl, using a handheld or stand mixer, whisk together the softened coconut oil, tahini, maple syrup, coconut sugar, and vanilla until creamy. Add flour, baking soda and powder, and salt. Mix until a soft dough forms. It may seem dry at first, but keep mixing until dough is soft.

Using a cookie scoop, scoop even amounts of dough on to the baking sheet. Make a cross-hatch on the top of the cookie, by slightly pressing down in opposite directions with the back of a fork. Sprinkle over a bit of sesame seeds. Bake for 22-24 min. until firm to touch and light golden brown. Let cool for 8 min. before serving.