Ingredients (Makes 10 cookies)

½ cup black tahini
¼ cup maple syrup
¼ cup cold-pressed extra virgin coconut oil
2 teaspoons organic vanilla essence
2 cups almond meal
½ teaspoon gluten free baking powder
1 tablespoon sesame seeds, to garnish
Pinch of sea salt

Method

Preheat oven to 150°C and line a baking tray with baking paper. In a small saucepan over medium heat combine tahini, maple syrup, coconut oil and vanilla. Stir until completely melted and combined. In a mixing bowl add almond meal, gluten baking powder and salt. Add wet mix to dry ingredients and stir until a dough forms. Roll dough mixture into balls and flatten into cookies. Sprinkle with sesame seeds and press them down to secure into each cookie. Bake for 10 minutes, turn off the oven and allow to sit for a further 5 minutes in the oven for a crunchier texture. Remove from oven and enjoy.

Recipe by Steph Lowe The Natural Nutritionist