These sesame snaps are a quick and crunchy sweet treat made with just a handful of pantry staples. Lightly toasted sesame seeds are combined with maple syrup and tahini to create irresistibly crisp discs that are perfect for snacking. They come together in minutes and deliver a deep, nutty flavor with every bite.

Why You’ll Love This Recipe

First, these sesame snaps are incredibly quick to make. With only 15 minutes of preparation and about 10 minutes of baking time, you can satisfy a sweet craving fast.

Second, the ingredient list is short and simple. You likely already have sesame seeds, maple syrup, and tahini in your kitchen.

They are naturally dairy-free and can easily be customized with spices or a chocolate coating.

The texture is truly addictive. Once cooled, the snaps turn perfectly crisp with a rich sesame flavor and a delicate caramelized edge.

They are also easy to scale. You can halve the recipe for a small batch or double it for sharing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sesame snaps

100 g hulled sesame seeds (about ¾ cup)
75 ml maple syrup (5 tablespoons)
30 g runny tahini (2 tablespoons)
¼ teaspoon fine salt

Optional extras

¼ teaspoon ground cardamom
100 g dark chocolate (70% cocoa), melted for coating

Directions

Preheat the oven to 170°C (340°F), or 150°C fan (300°F fan). Line two baking trays with baking paper.

If desired but highly recommended, toast the sesame seeds in a dry frying pan over low to medium heat. Stir frequently until they turn lightly golden and fragrant. Be careful not to let them burn. Transfer to a plate and allow them to cool completely.

In a mixing bowl, whisk together the tahini and maple syrup until smooth. Add the salt and ground cardamom if using, and mix well.

Add the cooled sesame seeds to the bowl and stir thoroughly until all seeds are evenly coated. The mixture should be thick and sticky. It should hold its shape when spooned. If it feels too runny, add a small handful of sesame seeds and mix again.

Using a cookie cutter about 6.5 cm in diameter or simply a spoon, shape approximately 1 tablespoon of mixture into circles on the prepared tray. Flatten gently with the back of a spoon or a knife. Leave space between each snap, as they will spread during baking. Bake 6 per tray for best results.

Bake one tray at a time for 9 to 10 minutes, until the edges turn golden brown.

Remove from the oven and quickly tidy the edges with a knife if needed. Allow the snaps to cool completely on the tray so they crisp up fully.

If adding chocolate, melt the dark chocolate in a heatproof bowl set over a pot of gently simmering water. Once melted, brush a thin layer over the underside of each cooled snap. Let the chocolate set completely before storing.

Servings and timing

Makes: 12 sesame snaps

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Approximate nutrition per cookie (without chocolate):
Calories: 281
Carbohydrates: 14 g
Sugars: 5 g
Fat: 24 g
Saturated fat: 3 g
Protein: 8 g

Variations

Add a pinch of cinnamon or ginger for a warm spice twist.

Replace maple syrup with honey or agave syrup. If using a thinner sweetener, you may need to increase the sesame seeds slightly to maintain a thick texture.

Sprinkle a small pinch of flaky sea salt on top before baking for a sweet and salty finish.

Dip half of each cooled snap into melted dark chocolate instead of brushing the underside.

Add 1 tablespoon of black sesame seeds for a more dramatic look and deeper flavor.

Storage/Reheating

Store the sesame snaps in an airtight container at room temperature for up to one week. Make sure they are completely cooled before storing to preserve their crisp texture.

If they soften slightly, you can refresh them in a preheated oven at 150°C (300°F) for 3 to 4 minutes, then allow them to cool again to regain crispness.

Avoid refrigerating them, as moisture can make them lose their crunch.

FAQs

Why are my sesame snaps not crispy?

They may not have baked long enough or cooled completely. The snaps crisp up as they cool, so allow them to sit undisturbed until fully cold.

Can I skip toasting the sesame seeds?

Yes, but toasting enhances the nutty flavor and gives the snaps a deeper, richer taste.

Can I make these without tahini?

Tahini improves both flavor and texture, but you can omit it. The snaps may be slightly more brittle without it.

What if my mixture is too runny?

Add more sesame seeds, one tablespoon at a time, until the mixture becomes thick and spoonable.

Can I use white and black sesame seeds together?

Yes, combining both adds visual appeal and a slightly more complex flavor.

How do I prevent the snaps from spreading too much?

Make sure the mixture is thick and avoid placing too many on one tray. Leave enough space between each disc.

Can I freeze sesame snaps?

Yes, you can freeze them in an airtight container for up to two months. Thaw at room temperature before serving.

What type of chocolate works best?

Dark chocolate with around 70% cocoa pairs beautifully with the nutty sesame flavor.

Are these snaps very sweet?

They are moderately sweet with a strong nutty flavor. You can slightly increase the maple syrup if you prefer a sweeter result.

Can I double the recipe?

Absolutely. Simply double all ingredients and bake in batches for consistent results.

Conclusion

These sesame snaps are proof that simple ingredients can create something truly satisfying. With their crisp texture, rich sesame flavor, and optional chocolate finish, they make the perfect quick treat when a sweet craving strikes. Easy to prepare and wonderfully addictive, they are a recipe worth keeping on hand for any occasion.

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