These cookies, which are not too sweet, are great with a cup of tea in the afternoon.

They are from an instagram account Foodie.Yuki and had been on my "to make" list for a few years. They are quick to come together and are like a not too sweet halva tasting cookie.

Ingredients
Dry ingredients
  • 1/2 cup+ 1 tbsp almond flour
  • 1/3 cup oat flour, GF certified if needed, I make my own by blending oat flour
  • 3 tbsp raw cacao powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
Wet ingredients
  • 1/2 cup tahini
  • 6 tbsp pure maple syrup 
  • 1 tsp vanilla extract
To roll
  • About 6 tbsp sesame seeds
Instructions
  1. In a small bowl, combine the dry ingredients.
  2. In another bowl, whisk all the wet ingredients until well combined.
  3. Combine the dry and wet ingredients. 
  4. Place the sesame seeds in a small bowl.
  5. Shape about one tablespoon of the cookie dough into a ball, roll it in the sesame seeds and place it onto a baking sheet lined with baking paper.
  6. Using the flat bottom of a glass, gently press the cookie balls until it's about 8mm (1/3 inch) thick. Repeat with the rest of the cookie dough and refrigerate for about 15 minutes.
  7. While the cookies are chilling, pre-heat the oven to 350 °F.
  8. Bake the cookies for about 8 minutes or until the edges are set.
  9. Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer to a cooling rack.
  10. The cookies keep well in an airtight container for about 1 week.
Makes about 14 cookies