Brown your butter on the stovetop. Add the stick of butter to a skillet over medium heat. Cook until caramel brown, stirring occasionally to prevent burning. Set aside to cool.

In a large mixing bowl, add the coconut sugar, oat flour, baking soda, and sea salt. Stir to combine.

Then, add in the cooled browned butter, egg, vanilla, and tahini. Stir together.

Fold in the chocolate chips.

Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.

Bake for 10 to 12 minutes, or until the edges are set and the middles are still gooey.

Finally, remove from the oven. Allow the cookies to cool for 10 minutes on the pan.