Tahini Cookies

1. Preheat the oven to 350ºF; line 2 large baking trays with parchment paper.

2. Stir together the tahini paste, honey, egg, vanilla extract, and almond extract until smooth, then stir in the almond meal, salt, and baking soda until well combined. (The batter will thicken as you stir, but it will still be a soft, sticky batter; don’t be tempted to add more almond meal.) Let the batter rest for 5 minutes.

3. Use a 1 tablespoon-sized scoop to measure out the batter onto the cookie sheet, leaving about 1 inch between cookies. Sprinkle the sesame seeds on top.

4. Bake until the cookies are golden on the bottom and set along the outside, but still look a touch doughy in the center, about 10 minutes, rotating the trays once.

5. Cool the cookies completely on their trays before removing.

Keto Tahini Cookies 

1. Preheat oven to 350°F and prepare a lined baking sheet

2. In a large mixing bowl or standup mixer, combine the tahini, coconut oil and  sweetener, mixing until smooth, about 2-3 minutes. Mix in the egg (or flax egg) and vanilla.

3. Add the almond flour, coconut flour, shredded coconut, baking soda and salt to the wet mixture. Thoroughly combine wet and dry ingredients 

4. Roll into a 1 TBS dough ball, then flatten slightly with your hands. Place in cookie about 2 inches apart.

5. Bake for 8-10 minutes (don't let them brown, they're better slightly under-done and will continue to bake a little during the cool time). 

6. Remove from oven. Sprinkle sea salt  on top (optional). Allow the cookies to cool for at least 5 minutes.

Lemon Tahini COOKIES

1. Add all ingredient to food processor and blend to form a dough

2. Make 15 balls and flatten them. Bake 350º for 12-15 min