Leftover Cranberry Sauce Thumbprint Cookies

Preheat the oven to 400°F. Line a baking sheet with parchment paper.  

In a large bowl, combine the tahini, maple syrup and vanilla. In a medium bowl, mix together the oat flour and baking powder. Sift the flour mixture into the tahini mixture and stir until incorporated. 

Scoop a total of eight 2 tablespoon-size balls of dough and place them at least 2 inches apart on the prepared baking sheet. Using a fork, squish down each cookie into a ½-inch-thick disk. Using the back of a tablespoon, create a well in the middle of each cookie, which will act as the "thumbprint." Spoon ½ tablespoon cranberry sauce into each well. 

Bake for 12 minutes, or until golden brown. Remove from the oven and let cool before serving.