Preheat the oven to 350ºF and line a baking sheet with parchment paper.

Add all of the dry ingredients to a bowl and whisk together. Set aside.

Add the butter, brown sugar, maple syrup, and vanilla to a mixing bowl and use an electric mixer to mix everything until light and fluffy.

Next, add the tahini to the sugar mixture and use the electric mixer and mix to combine.

Add the egg and use a spatula to mix the egg into the batter.

Transfer about ⅓ cup of the dry ingredients into the wet. Use a spatula to combine. Repeat until all the dry ingredients have been mixed into the wet.

The cookie dough should roll into a ball without falling apart. If this is not the case, add 1 tablespoon of water and mix again until the cookie dough is moldable.

Add the sesame seeds to a flat plate.

Use a tablespoon to scoop a heaping tablespoon of dough and roll the dough into a ball. Flatten the ball in between your hands and press one side of the cookie into the sesame seeds. Transfer the cookie to the lined baking sheet. Repeat until all the cookie dough has been used.

Bake the cookies for 10-12 minutes or until they are tender to the touch and slightly golden brown.

Remove from the oven and transfer them to a wire rack to cool.