Maple Tahini Cookies

By Lori Stultz, VO Rocky Mountain Outreach Coordinator

Maple Tahini Cookies

If you love sweet—or in this case, savory—baked treats, but don’t love the time and energy that baking usually requires, this cookie recipe is your solution!

Renee Press, founder of Fire and Earth Kitchen, has really outdone herself with this maple tahini cookie creation! And a huge shout out to her for sharing this recipe with us!

These delightful goodies only call for seven ingredients, and they mix-up and bake in a snap!

I’ve to admit that I was a bit skeptical about these cookies, as it was the first time I’d ever come across a maple/tahini combo. However, I was blown away at how good they tasted! I’ll most definitely be making these for future holiday gatherings and potlucks.

I’d love to hear feedback from anyone else that gives this recipe a go!

7 Ingredient Maple Tahini Cookies

Yields 6-8 cookies.


  • ½ cup sesame seeds (optional)
  • ½ cup maple syrup
  • ½ cup tahini
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour


  1. Preheat oven to 400°F. Line baking sheet with parchment paper. Place sesame seeds in a bowl.
  2. Combine maple syrup, tahini, and vanilla in a medium mixing bowl and whisk to combine. Stir in salt and baking powder. Add flour and stir to incorporate. Dough will be sticky.
  3. Wet palms and form dough into balls about 2″ in diameter. Roll each in sesame seeds and place on parchment paper, spaced evenly apart.
  4. Bake for 10 minutes until golden, remove and let cool. Enjoy!

6 thoughts on “Maple Tahini Cookies

  1. Hi Lori,
    I made a double batch of these cookies yesterday and I am glad I doubled the batch, because they are delicious!

    I substituted half of the maple syrup with date syrup (which is cheaper where I live), and used half whole sesame tahini and half regular sesame tahini. Same with the flour – half white flour and half whole wheat flour.

    Very much recommended and thank you for this wonderful recipe.

    1. Hey Miriam,

      Thank you so much for your feedback and letting us know about the changes you made! I am so happy to hear the substitutes work and that you enjoyed this recipe!



  2. I tried these with almond flour and they spread into one flat mass & burnt to a crisp! I will stick to yoyr recipe and try with AP gluten free flour next time 🙂 Thank you for sharing! love the idea of maple tahini cookies!

    1. Hi Christine,

      Thanks for your comment! I am sorry to hear this recipe didn’t work out with almond flour! Hopefully your comment will prevent others from trying the same thing! Let us know how they come out on the second try!

  3. Made these for morning tea with my grandparents, and everyone loved them! Used buckwheat flour and 1/4 cup maple + 1/4 cup raw sugar, as maple syrup is very expensive in Australia, and they worked a treat! Love the chewy texture and subtle nutty taste.

    1. We’re so glad the Maple Tahini Cookies turned out well! Thank you for letting us know about your substitutions! 🙂

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