1/3 cup sesame seeds on a plate

1 1/2 cups almond flour
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp freshly ground ginger
1/3 cup honey or possibly maple syrup
1/3 cup tahini–mix it before using it and for the sake of all that is good in the world, get decent quality
1 tsp vanilla extract (optional)

Preheat oven to 350 degrees

Mix all the ingredients except the seeds. It’ll be thick, not a batter, but not playdoh either.

Get your hands dirty and make into balls a bit smaller than ping pong balls.

Gently smush on the sesame seed plate. Flip and do the other side. Keep the cookies basically round and not too thin.

Put on a silicon baking mat and bake for 10 minutes or so.

You can slip a piece of good chocolate inside each ball if you want. You can bake shorter or longer–depends on how soft you want them.

I would tell you how to store them, but you won’t store them, as you will have eaten all of them before that becomes an issue.