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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.