Preheat oven to 350° F. Line 2 sheet pans with parchment paper.
In a small bowl whisk together ground flaxseed with water to make your flax egg and set aside.
In a large bowl, combine the dry ingredients — oats, oat flour, coconut sugar, baking powder, baking soda and salt.
In another bowl combine the wet ingredients — flaxseed egg, maple syrup, tahini, coconut oil and vanilla extract.
Add the wet ingredients into the bowl with the dry ingredients and stir to combine. Gently stir in the chopped dried pineapple, freeze dried strawberries and white chocolate chips.
Place dough in the fridge to setup for 30 minutes (do not skip this step).
Use a portion scoop to scoop dough onto the prepared sheet pans.
Press the cookies down gently, adding some extra white chocolate chips into the tops if you like.
Bake for 10-12 minutes or until cookies are golden.
Allow cookies to cool on the pan for 5 minutes before moving them to a wire rack and cool.