Sesame Cookies

1 1/2 c. almond flour
1/2 t. baking soda

1/2 t. kosher salt

1/2 c. tahini

1/2 t. vanilla extract

4 T. maple syrup

2 T. toasted sesame seeds

2 T. toasted black sesame seeds

Preheat oven to 350.

Whisk together dry ingredients.

In a separate, smaller bowl, combine the tahini, vanilla, and maple syrup.  Stir.

On a small plate or shallow bowl, combine the sesame seeds and set aside.

Add the wet ingredients to dry ingredients and stir together until a uniform dough forms.

Scoop and roll the dough into 1 inch balls, then place them in the sesame seeds.  Roll around to cover completely.

Place on a parchment lined baking sheet and use the bottom of a glass to gently flattento 1/2 inch thickness.

Bake for 8 - 9 minutes until the surface of the cookie/bottom of the cookie is just beginning to turn light golden in color.  Be careful not to overbake.

The cookies will be very fragile when taken out of the oe so cool on the sheet tray for 10 minutes before moving to a cooling rack.

Yield:  about 18 cookies