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In a bowl, whisk up maple syrup and tahini until fully combined and there are no lumps in your tahini.
Mix in ground walnuts until fully combined.
In a separate bowl, combine sifted flour, baking soda and cacao powder. Add it to the tahini mixture in 3 batches. The mixture will be thick and sticky so it's best to use your hands. (If you've swapped buckwheat flour for a gluten flour, be careful not to overmix the dough as the cookies will come out hard).
Weigh the dough and divide it into 16 even pieces. Roll each piece into a ball and dip it in a plate of sesame seeds mixed in with a bit of salt (if using), press the ball down with a bottom of a glass to create a ½ cm thick 5 cm (2 in) diameter disc.
Once you get all the discs coated in sesame seeds, put them into the fridge for about 40 min. 30 min in, pre-heat the oven to 175° C / 350° F.
Bake in a hot oven for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before eating. Store in an airtight container.