Tender, nutty sesame‑flavored cookies made with almond flour, tahini and honey, topped with toasted sesame seeds.

Scale

½ cup sesame seeds

1½ cups almond flour

½ teaspoon baking soda

¼ teaspoon sea salt

⅓ cup honey

⅓ cup tahini

1 teaspoon vanilla extract

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1. Toast sesame seeds in a dry skillet until golden and fragrant, then let cool.

2. Preheat oven to 350 °F (175 °C). Line baking sheet.

3. Mix almond flour, baking soda and salt.

4. Stir honey, tahini and vanilla until smooth.

5. Combine wet and dry ingredients until dough forms.

6. Scoop and flatten tablespoons of dough on baking sheet.

7. Press sesame seeds atop cookies.

8. Bake 10–12 minutes until edges turn golden.

9. Let cool on pan 5 minutes, then transfer to rack to cool completely.

Measure almond flour carefully.

Use smooth tahini and stir well.

Don’t overbake—cookies should remain soft.

Chill dough up to 24 hours before baking.