Flourless tahini oat cookies

(makes about 36 cookies)
1 cup tahini
1 cup honey ( I use 1/4 c. maple syrup or agave)
1 tsp vanilla extract
1/2 tsp ground cinnamon
3/4 cup dried coconut flakes (but feel free to use other dried fruits, such as raisins or cranberries, or even apricots)
3 cups quick cooking oats
1 cup pumpkin seeds or sunflower seeds

Directions
Preheat the oven to 350 degrees. In a mixing bowl, combine the tahini, honey, cinnamon, vanilla and coconut and stir well. Add in the oats and seeds and mix until well blended. Wet your hands to prevent sticking and then form the mixture into small balls, about 1 inch in diameter. Arrange these on baking trays (either non-stick, or lined with parchment paper), and then bake in the oven for 10 minutes. Let them cool before you take them off the tray so that they don't fall apart, and then indulge!