Preheat oven to 350 degrees F.
Whisk together flax meal and water to make a ‘flax egg’. Let sit 4 mins.
In a large bow, stir together the tahini, maple syrup and butter. Then add in the oats, almond flour, baking soda, salt, slivered almonds and coconut. Remember to stir in the flax and water mixture.
Use an ice cream scoop (about the size of a TBSP) to place cookie dough balls on a cookie sheet. Then press down on each cookie with the back of a spoon.
Optionally, add a few raisins and/or chocolate chips on top of the cookies.
Bake in oven for 15 minutes. Let cool another 5-10 before serving.