Honey–Almond Sesame Cookies

• 1/2 cup sesame seeds
• 1/2 cup sunflower seeds
• 3/4 cup honey
• 3/4 cup almond or peanut butter
• 3/4 cup almond flour
• 1/4 cup unsweetened shredded coconut

1. Preheat oven to 350u0b0 F, then toast the sesame and sunflower seeds in the oven for a few minutes on a parchment-lined baking sheet, stirring occasionally and making sure that they don't burn. Once slightly browned, remove them from the oven and set aside.
2. In a small saucepan over medium heat, combine the honey and almond butter, and stir until well mixed and warm. In a large bowl, combine the almond flour and coconut, along with the toasted seeds, then add the honey-almond butter mixture. Stir to incorporate.
3. Using a spoon, scoop the mixture into tablespoon-sized balls of dough and place them on a parchment-lined cookie sheet to bake. Flatten each ball down slightly with the back of the spoon. Bake for 7 to 9 minutes, keeping an eye out that the edges do not burn, as honey cooks quickly. Remove them from the oven onto a wire rack and serve warm or at room temperature.

sesame seeds, sunflower seeds, honey, almond, almond flour, coconut

Taken from food52.com/recipes/30263-honey-almond-sesame-cookies (may not work)