Sesame Cookies--gluten & grain free

I love these cookies from Elana's Pantry. She is my number one source for gluten free baking recipes. Elana perfects her recipes like a chemist, systematically testing out various ingredients and amounts. I also love that she uses almond flour or coconut flour rather than some of the more questionable 'gluten free' baking ingredients that I see in packaged/processed baked goods in the stores.

I substitute raw honey where she uses agave syrup. I'm sure agave is fine, I just choose raw honey because I can get it locally and it is less processed. Oh--and I don't usually bake with grapeseed oil (or other polyunsaturated oils)--so I subbed butter this time-- coconut oil would work too. I've been reading so much lately about how polyunsaturated oils go rancid with heat creating free radicals. I don't want those. (More on this in a future post--I'll provide links and research).

These are quick & easy to make, full of protein, and so delicious:
(adapted from this recipe at elanaspantry.com)

1 ¼ cups blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
⅓ cup raw honey
⅓ cup tahini
1 tablespoon butter
1 tablespoon vanilla extract
¼ cup sesame seeds

Combine dry ingredients in one bowl (except for seeds). Mix wet ingredients in another bowl. Mix wet ingredients into dry. Form into small balls and roll in sesame seeds. Flatten a bit. Bake at 350 degrees for 8-10 minutes. Makes about 14-20 cookies.

Yum. Enjoy!