Preheat the oven to 170 C / Gas 3. Line a baking tray with baking parchment.
In a bowl, combine the tahini, honey, cinnamon, seeds, banana, raisins, zest and juice of the lime and mix well. Add the oats and oat milk and mix until well incorporated. Use a tablespoon to form mounds on the prepared baking tray.
Bake in the preheated oven for 10 to 15 minutes or until lightly browned. Remove from the oven and let the cookies cool on the tray for 5 to 10 minutes before transferring to a cooling rack to cool completely before serving.
Instead of the 6 to 8 tablespoons tahini you can use almond butter, peanut butter, or cashew butter. You can replace the raisins with dried cranberries or other dried fruit.