These tahini cookies are made with no oil, butter or eggs. Gluten free and healthy. Nothing complicated. Just a little button of crunch with a nuttiness from the sesame and tahini, sweetness of pure maple, goodness of almonds and a touch of vanilla makes these cookies a delicious tea time treat! They are not too sweet, incase you want them sweeter please feel free to add some coconut sugar.



  • 60 ml / 4 tbsp maple syrup
  • 60 ml / 4 tbsp tahini
  • 60 grams almonds, whizzed into flour / approx. 1⁄2 cup
  • 1 tsp vanilla extract
  • 90 grams / approx. 3⁄4 cup buckwheat flour
  • 1/3 tsp baking soda
  • black or white sesame seeds to decorate (optional)


In a bowl, mix up maple syrup, tahini and vanilla essence until fully combined and there are no lumps in your tahini.

Mix in ground almonds until fully combined.

In a separate bowl, combine sifted flour and baking soda. Add it to the tahini mixture in 3 batches. The mixture will

be thick and sticky so it’s best to use your hands.

Divide dough into 12 even pieces. Roll each piece into a ball and dip it in a plate of sesame seeds (if using), press the

ball down with a bottom of a glass to create a 1⁄2 cm thick 5 cm (2 in) diameter disc.

Once you get all the discs coated in sesame seeds, put them into the fridge for about 40 min. 30 min in, pre-heat the

oven to 175° C / 350° F.

Bake in a hot oven for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them

cool down completely before eating. Store in an airtight container.



  1. Anjana says:

    Delicious! Going to try for sure!

    1. lovecrumbs says:

      Thank you so much Anjana 🙂

  2. Bharti says:

    Yummy! So how much more sugar can I add..? I would like them to be sweeter..

    1. lovecrumbs says:

      Hi Bharti, thank you. You can add about 1/4 cup of coconut sugar 🙂

  3. Charmi says:

    Substitute of maple syrup pl

  4. lovecrumbs says:

    natural organic honey