Ready in 30 | Serves 8


½ cup Organic Brown Rice Malt Syrup

¼ + ⅛ cup Organic Tahini, Unhulled

1 cup Organic Sun-Flour, Sunflower Seed Flour (or almond meal will work too if you want nuts over seeds)

1 + ¼ cups Organic Buckwheat Flour, Mini-pack

½ teaspoon baking soda

¼ cup Organic RAW Cacao Powder

Organic Sesame Seeds, Hulled (to decorate)


Whisk together the wet ingredients in a large bowl until fully combined. You don’t want any lumps.

In a separate bowl, sift together all the dry ingredients.

Transfer your dry ingredients to the wet mix, and fold together to form a dough. You will find it easier if you use your hands. You should have a nice ball of dough once you’re done.

Divide your dough into 16 pieces and roll into balls. Dip each ball in sesame seeds on one side only – you don’t want to coat it like you would a bliss ball.

Create disc shaped cookies around ½ cm thick and 5 cm in diameter, by pressing each ball down with the bottom of a glass or the palm of your hand.

Place your cookies in the fridge for 30 min to chill. At this point pre-heat your oven to 175°C.

Bake your cookies for 10-12 mins, until golden.

Remove cookies from the oven when done and transfer to a cooling rack. Store in an airtight container. They’ll keep for up to a week.

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