These chewy, gluten-free cookies are lightly sweetened with honey and a great companion to your morning cup of tea. Their flavor is nutty and earthy, as only tahini can be, and perfectly rounded out by a coating of white sesame seeds.
1. Line a baking sheet with parchment paper and set aside. Pour the sesame seeds into a plate and keep close by.
2. In a large bowl, mix the tahini, honey, egg and vanilla extract until combined. Add the baking soda, salt, almond flour and buckwheat flour. Mix again to combine.
3. Preheat the oven to 350F.
4. Scoop out 1.5 inch tablespoons of dough and roll them into a ball in the palm of your hand, then roll around in the sesame seeds to coat all over. Place the balls on the parchment paper-lined baking sheet and press down gently to flatten a little. Repeat until the dough runs out, placing the cookies about 2 inches apart as they will spread.
5. Bake for 11-14 minutes, until the cookies are golden and the bottoms are browned.