Step 1

Preheat oven to 350 and line a large rimmed baking sheet with unbleached parchment paper or a silicone mat.

Step 2

Use a liquid measuring cup and pour in the tahini, then the maple syrup and finally the vanilla extract. Mix well.

Step 3

Use a medium sized mixing bowl and stir together the almond flour, cocoa powder, baking soda and salt. Use a fork if there are clumps that need to be dissolved.

Step 4

Pour the wet ingredients into the dry and stir until dough comes together.

Step 5

Use a tablespoon or small cookie scoop to portion out 18 golf ball sized cookies and drop them onto the prepared baking pan.

Step 6

Wet your hands and then roll each cookie into a ball.

Step 7

Place the sesame seeds into a small, shallow bowl. Roll each ball of cookie dough into the sesame seeds until fully coated and then return to the baking pan. Use the bottom of a glass to press the sesame ball down into a flat, 1/8" thick cookie.

Step 8

Bake for 12 minutes. Let cool for at least 10 minutes before transferring to a wire rack. Cool completely before storing.