• Blend coconut oil, tahini, maple syrup.
• Whisk together flour, baking powder, pinch of salt.
• Combine the two into a dough, do not overmix. If too dry add a drop of water, if too wet add a pinch of flour. Refrigerate 5-10 min.

Choose your own adventure:

• If doing spiral cookies, make two of this same dough, one with tahini, another with black sesame paste. Roll out into rectangles on parchment (I used my hands) and refrigerate another 5-10 min. Plop one over the other and roll into a log shape, freeze until solid.
• If not doing spirals, immediately make a log (parchment helps), freeze until solid.
• You can get the log out mid freezing and roll a little to make it more even.

Slice and bake:

• When ready to bake, preheat oven to 325F. Line a cookie sheet with parchment.
• After thawing for a few minutes, slice your roll into 1/4 inch cookies and place on the parchment.
• Bake 15+ minutes, depending on how crispy you prefer. Let them cool and enjoy!