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Preheat the oven to 350F. Add the Tahini and Coconut Sugar to a medium bowl and use a handheld electric mixer to beat them together on a low speed for 45-60 seconds.
Next, add the Non-Dairy Milk, Apple Sauce, and Vanilla Extract to the bowl. Beat until well-combined.
Mix the Oat Flour, Baking Powder, and Salt together in a small bowl, then add this to the wet ingredients. Stir until the dry mix is evenly distributed.
Place the bowl of Cookie Dough in the freezer for 15 minutes.
Remove the Dough from the freezer, and with wet hands, scoop ~ 2 tbsp of dough out and form it into the cookie. Press each cookie down onto a greased or lined baking sheet; they will not expand very much during baking.
Bake for 10-12 minutes, then let sit on the tray for 5 minutes before removing to a cooling rack.
Serve as desired; leftovers will keep well at room temperature for up to 7 days.