After going through lots of recipes calling for quinoa flakes, I finally decided to combine elements from several of them to create the chewy, melt-in-your-mouth cookie I wanted. A great alternative for kids with peanut, wheat, an/or dairy allergies, but feel free to sub the tahini for another nut or seed butter (peanut, almond, sunflower), though you may have to add some oil to obtain the same texture. You can also use cow, rice, or soy milk instead of the almond.