6 Ingredient Sesame Cookies
A Mountain Inspired Favorite
Ingredients
Almond flour
Maldon salt
Baking powder
Tahini
Maple syrup
Olive oil
All Season Delight
An amazing friend in Telluride once invited me over for a summer dinner that was as thoughtful as it was delicious. The evening was all about texture and ease, linen napkins, summer soup and salad, good wine. But what truly lingered was dessert.
She brought out a plate of cookies, simple-looking, golden and gently crisp on the edges. Within one bite, the flavors lit up in my mouth: nutty, rich, and just sweet enough. She kindly shared her recipe, and over the last year, I’ve made and evolved it into something I now keep in regular rotation.
These cookies are everything I want in a recipe: fast, pantry-friendly, satisfying, and full of warmth. Enjoy them with your morning sip, around a table post-dinner, or packed for a hike.
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
In a bowl, mix almond flour, baking powder, and salt.
Add tahini, maple syrup, and oil. Stir until a sticky dough forms.
Scoop ~1 tbsp of dough per cookie, roll into balls, and flatten slightly.
Optional: roll in sesame seeds or flaky salt on top.
Bake for 8 minutes until lightly golden at the edges. Let cool before enjoying.
The Ingredients
1 ½ cups almond flour
1 tsp Maldon salt (or flaky sea salt)
½ tsp baking powder
⅓ cup tahini
⅓ cup maple syrup
1 tbsp olive oil (or any neutral oil)
Tips:
Add chocolate chips or chopped dates for a sweeter variation.
These store well in an airtight container for up to 5 days.
Try subbing in sunflower seed butter or cashew butter for a flavor twist.
Heath Ceramic bowls are great for cooking.