INSTRUCTIONS:

1. Preheat oven to 325°F / 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, golden milk powder and salt. Set aside.
3. Whisk tahini, maple syrup, vanilla, and orange zest together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing.
4. Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Roll the dough balls in sesame seeds, then flatten slightly (the cookies won’t really change shape in the oven so make them the size and thickness you like before baking). Place on the prepared cookie sheet.
5. Bake for 10-12 minutes until the bottom is golden brown. They will be soft and firm as they cool but make sure to check the bottom for doneness as they are susceptible to burning. Remove from oven and let cool completely.
6. Store in an airtight container at room temperature for up to a week.