Toasted Sesame Cookies

• 1/2 cup whole spelt flour
• 1/2 cup barley flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 heaping tablespoons roasted sesame tahini
• 3 tablespoons sesame oil or mild extra virgin olive oil
• 3/4 cup coconut palm sugar or other unrefined brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup hulled sesame seeds, lightly toasted *

1. *to toast the sesame seeds simply heat a small skillet, over a medium flame, and consistently stir them with a wooden spoon to avoid burning for a few minutes until you begin to smell their aroma and they release their oil and glisten.
2. Preheat the oven to 350u0b0.rnrnLine a baking sheet with parchment paper.rnrnIn a small bowl, whisk the flours, baking soda, and salt.
3. In a large bowl, whisk the tahini and oil until creamy. Whisk in the sugar, egg, and vanilla. Fold in the sesame seeds and the flour mixture. The batter will be quite dry so ditch the spatula and use your clean hands to mix everything together.
4. Using a small ice cream scooper or tablespoon - scoop dough onto the baking sheets and roll into balls; press into 2-inch rounds. Bake the cookies for 8 to 10 minutes, until golden. Let cool for 10 minutes, then transfer to racks to cool completely.
5. Store in an airtight container at room temperature for about 5 days.

whole spelt flour, barley flour, baking soda, salt, tahini, sesame oil, coconut palm sugar, egg, vanilla, sesame seeds

Taken from food52.com/recipes/41902-toasted-sesame-cookies (may not work)