In a medium mixing bowl (you definitely don't need a stand mixer for this), add the tahini and maple syrup, and stir thoroughly to combine.

Add the oat flour, tapioca starch, baking soda, salt, and spices. Use a wooden spoon or rubber spatula to mix well.  If it seems way too runny, you may want another tablespoon or two of the oat flour, but we're also going to chill it to firm up a bit.

If you have time, cover the dough with plastic wrap and chill for a bit...even 15 minutes is good, up to an hour (or longer) is fine too.

While your dough is chilling, preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

Place the sesame seeds into a small bowl and set it nearby. Use a spoon or small cookie scoop to scoop our a small amount of dough, then roll it into a ball.

Gently roll about half of each ball in the sesame seeds and place them sesame seed-side up on the baking sheet, about 2 inches apart.  Gently press down on the balls to flatten slightly.

Bake for 9-12 minutes (this may vary a bit based on the size and thickness of your dough balls) until golden.  I would say don't underbake too much, as the texture won't be as nice. 

Let cool for at least 5 minutes, but if you can, I recommend letting them fully cool because it will set the texture...this is true of most gluten-free baked goods.

Store leftovers covered at room temperature up to 3-4 days (I haven't tried them in the freezer, but they should do well for about a month).  Enjoy at room temperature for best texture.