Ingredients

• 120 g tahini, unsalted and smooth (see our tahini review for our favorite brands)
• 60 ml maple syrup
• 140 g almond flour
• 90 g tapioca starch (also called tapioca flour)
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 36 g raw sesame seeds

Instructions

1. Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper (If using the remoska, use the non-stick mat).

2. To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine.  Next add the almond flour, tapioca starch, baking soda, and salt to the tahini mixture. Use a wooden spoon or rubber spatula to mix well.

3. Place the sesame seeds into a small bowl and set it nearby. Use a tablespoon or small cookie scoop to scoop the dough, then with wet hands, roll them into near perfect balls before gently rolling each ball in the sesame seeds and placing them 2 inches apart on the baking sheet. Gently press down on the balls to flatten slightly. Recipe as written should make ~10 cookies and they won’t spread much, so they should all fit on a standard size baking sheet (as recipe is written – adjust if making a larger batch!).

4. Bake in the oven for 12-15 minutes (40-42 mins in Remoska) until golden. Let cool for 5 minutes, then enjoy!

5. Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month.

Enjoy at room temperature for best texture.