Preheat oven to 180℃.
Prepare a flat baking tray with some parchment paper.
Blitz half the quality of oats and sunflower seeds together.
In a large bowl, stir together the blitzed and whole oats and seeds with the chia seeds, pumpkin seeds, cinnamon, dark chocolate chips, baking soda and sea salt.
Blend the dates, plant-based butter, milk and tahini to form a soft paste.
Make 8/12 even-sized balls and place them on the tray with some space between each other, gently press them down into a cookie shape.
Bake for 20 minutes until lightly golden brown.
Store in an airtight container or freeze until needed