On a bit of a cookie kick, can you tell? These are nutty, chewy-on-the-inside, crunchy-on-the-outside, and so easy to whip up and bake in a flash. I used unhulled tahini in them because it's what I had on hand, which gave them a serious nuttiness, however if you're after something a little more subtle then definitely go for hulled tahini. I'd also assume that subbing the tahini for drippy almond butter or melted peanut butter would work a treat as well; let me know if you try it! Miam, miam!
What you need:

1/2 cup raw sugar
1/2 cup brown sugar
1/2 cup tahini (I used unhulled, however I'd say hulled tahini would offer a more subtle nuttiness/flavour)
1 tsp vanilla
1 flax egg (1 tblsp flax + 3 tblsp water)
1 tsp baking powder
1/2 tsp salt
1 cup brown rice flour
1/4 cup almond milk

What you need to do:

Mix the flax and water together in a small bowl and set aside for a few minutes. In a large bowl, whip together the sugar and tahini. Add the vanilla and flax mixture, mix quickly and well. Add the flour, baking powder and salt, stir. Add the almond milk, and mix until completely combined. Roll into balls, place on a baking tray, and pop into the freezer for 30 or so minutes. Preheat the oven to 180 degrees celsius 10-15 minutes before removing the cookie dough from the freezer, and bake the cookies for 18 minutes. After about 10 minutes in the oven, remove and press down on the cookies with the back of a big spoon/spatula before popping them back in. Allow to cool completely before removing from tray as they're still quite soft when they're first out of the oven. Enjoy!