Makes about 20 cookies. This recipe can be easily tripled.

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/3 cup honey
• 1/3 cup tahini
• 1 teaspoon vanilla extract
• 1/2 cup white, black or a combination of the two, sesame seeds (optional)

To make the Turkish Coffee variation, add:

• 1 teaspoon cinnamon
• 1 teaspoon instant espresso
• 1 teaspoon ground cardamom

To make the chocolate variation, add:

• ½ cup mini chocolate chips or shaved bittersweet chocolate
• ½ cup regular chocolate chips or chocolate disks, for decorating (optional)

Preheat the oven to 350° and line 2 baking sheets with parchment paper. If you’re planning to coat the outsides in sesame seeds, spread the sesame seeds in a pie plate (the cookies are plenty tasty if you skip this step).

In a small bowl, whisk the almond flour with the baking soda, salt, plus cinnamon, espresso and cardamom if using. In a large bowl, mix the honey with the tahini and vanilla extract. Add the dry ingredients to the wet ingredients and stir until well incorporated. If adding chocolate chips, add them here.

Using a 1 1/2-inch scoop, scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds. Transfer the cookies to baking sheets, arranging them so they’re about 2 inches apart. You can also freeze the balls at this point and bake right from frozen.

Bake the cookies for about 8-10 minutes, until the bottoms are golden; shift the pans from top to bottom halfway through. Transfer the cookies to a rack and let cool before serving.