1 1/4 cup of blanched almond flour
Pinch of crunchy celtic sea salt
1/2 tsp of baking soda
1/3 cup of tahini (make sure you shake the jar!)
1/3 of a cup of honey
1 tbsp of good verdant olive oil
1 tbsp of vanilla
Zest from 2 or 3 lemons
1. Make a couple of stirs with a wooden spoon, and the dough will come together, looking a lot like regular cookie dough.
2. Roll out even sized balls, about 1 inch each and roll them in sesame seeds.
3. Flatten and place them in a cookie sheet, leaving plenty of room for them to spread. I lined my sheet with parchment paper, but it shouldn’t be necessary.
4. Bake it at 350F until they are golden brown, 8 to 15 minutes, depending on your oven, and size of cookies.