6 servings
·
⏱ 25 minutes
Ingredients
- 1 cup tahini
- ⅓ cup maple syrup
- 1 egg
- ¼ cup almond flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp cinnamon
- 2 tsp sesame seeds
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix tahini, maple syrup, egg, and vanilla until smooth.
- Add almond flour, baking soda, salt, ginger, and cinnamon. Stir until fully combined.
- Fold in sesame seeds.
- If the dough is too soft, refrigerate for 5–10 minutes.
- Scoop tablespoon-sized balls onto the baking sheet.
- Press lightly with a fork and sprinkle extra sesame seeds on top.
- Bake for 10–12 minutes until the edges are set.
- Allow cookies to cool on the pan before removing.
- Serve and enjoy.