Prepare a deep dish with sesame seeds, preheat the oven to 180°C and line a baking tray with some parchment paper.

In a bowl, mix the almond flour and baking soda; in a second bowl, mix the tahini, honey and vanilla. Combine the liquid ingredients with the dry ingredients, and mix with a spoon or with your hands.

Form little balls with the dough obtained and roll into the plate with the sesame seeds, until each ball is completely covered with sesame seeds. I made about twenty large cookies because my little dough balls were 25 g each. If you reduce the size of the dough balls, you will obviously get smaller sized cookies.

Place the balls on the baking tray, taking into account the fact that they will spread a lot while baking, and gently press them with the bottom of a glass or with the palm of your hand until they become rounds of about ½ cm thick.

Bake the cookies in the preheated oven for about ten minutes. If you take the baking tray out of the oven after 8 to 10 minutes of baking, the cookies will be ready but chewy (we like them like that!); if you lengthen the baking time, up to 12 minutes, you will get crunchier cookies.