




- 300 g/ 2 1/2 cups AP flour
- 90g/ 3/4 cup hulled and roasted white sesame seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 170 g/ 3/4 cup butter softened
- 2 eggs
- 110 g/ 1/2 cup granulated white sugar
- 100 g/ 1/2 cup packed brown sugar
- 1/3 cup 100% maple syrup
- 2 teaspoons vanilla bean paste or extract
- 100g/ 1 cup Cocoa powder unsweetened
- 1 cup 100% maple syrup
- 90g/ 3/4 cup hulled and roasted white sesame seeds
- 1 teaspoon vanilla bean paste or extract
- Sift flour, baking powder and salt in large bowl and set aside
- Take food processor/Kitchen Aid/Ninja and process all the sesame seeds until it is nicely ground.
- Take about half of the ground sesame seeds, add to the flour mixture, put aside the remaining sesame seeds to be used later for the chocolate filling
- In stand mixer with paddle attachment, beat the butter, brown sugar and white sugar for about a minute on low speed until they're well blended
- Add the maple syrup in slowly until just combined.
- Beat in egg, one at a time. Scrape bottom and sides
- Add the vanilla and beat for a few seconds
- Add flour and mix on low speed, scraping sides and bottom until flour has been fully incorporated - about half a minute or so
- Dough consistency should be moist and ever so slightly tacky...not sticky or gummy
- Take dough and make into a ball and double wrap with plastic wrap
- Refrigerate for at least 1 hour or overnight
- Place rack in middle of oven and preheat oven to 350F
- Take cookie dough out of fridge and let it come to room temperature about 10 minutes
- Roll out about 1/4 inch thick on lightly floured surface and cut out with desired cookie cookies
- Remember you need pairs to make the bottom and tops for cookie sandwiches!!
- Bake for 10 minutes until the shine on the cookies has disappeared.
- Allow to cool about 5 minutes on tray, then transfer to cookie rack
- Repeat for the remaining cookies
- Take the remaining ground sesame seeds and add the maple syrup and blend with your food processing gadget (I used my NINJA) until it looks like tahini paste about 1 minute (depends on the gadget you're using)
- Add the vanilla bean paste or extract and blend
- Then add the cocoa powder and blend for another half minute
- Consistency should be like very thick paste
- After the cookies have cooled either pipe or spread the paste on one half of the cookie sandwich
- Put the other cookie on top of paste and give them a soft squeeze
- I used 1", 2" and 3" heart shaped cookie cutters which made approximately 24 cookie sandwiches.
- Store in air tight container for up to one week.