Method

1. Preheat oven to 160°C and line a baking tray with baking paper.
2. Heat tahini, maple syrup and vanilla extract on low heat for 2-3 minutes. Don't allow mixture to boil. Cool and set aside.
3. Meanwhile, add flour, almond meal, baking soda and salt to a large mixing bowl.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Roll small amounts of dough into balls and place on baking tray, ensuring you leave a gap between each cookie. Gently flatten each cookie with the back of a fork, and then sprinkle each with sesame seeds.
6. Bake for 12 minutes. Once cooked, transfer to a wire rack to cool.