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Maple Tahini Biscuits Recipe

This recipe is rated 4.8 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Oil-free option

Low FODMAP

Freshly Picked

Easy peasy

Super quick

Kid-friendly

Baking

Comfort food

Entertaining

Snacks

Desserts
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A blue plate with round black sesame biscuits topped with white sesame seeds, beside a bowl of maple-tahini sesame seeds on a white cloth.
A light blue plate of round, dark tahini biscuits topped with white sesame seeds sits next to a cup of plant-based coffee.

Tahini — that earthy, nutty-flavoured spread created by blending sesame seeds — is a versatile ingredient that plays well in a variety of savoury dishes, or sweet! If you’re a tahini devotee, add these simple cookies to your hit list.

You will need

Serves 4

  • 1 cup almond meal
  • 4 tablespoons black tahini (or sub regular tahini)
  • 1/2 teaspoon bicarbonate of soda
  • 2 tablespoons maple syrup
  • Pinch salt
  • 1/2 cup sesame seeds

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Directions

10 mins to prep

15 mins to bake

  1. Step 1

    Preheat the oven to 160°C.

  2. Step 2

    Mix all dry ingredients together (excluding sesame seeds) in a bowl before adding all wet ingredients. Mix until a tight dough is formed.

  3. Step 3

    Roll the dough into balls, using approximately one tablespoon of dough for each.

  4. Step 4

    Coat each ball with sesame seeds and transfer to a lined oven tray, pressing down on each gently with a flat spatula to create thick rounds.

  5. Step 5

    Bake for 12–15 minutes.

  6. Step 6

    Allow to cool on the tray before serving.

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Recipe: Simon Toohey

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