Preheat oven to 350 degrees Fahrenheit
In a medium size bowl whisk together the almond flour, baking soda, cinnamon, nutmeg and salt. Set aside.
1½ cups almond flour, ½ tsp baking soda, ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp salt
In the bowl of your stand mixer fitted with the paddle attachment blend together the honey and tahini until well combined.
⅓ cup (80 mL) honey, ⅓ cup (80 mL) tahini
Slowly add in the dry ingredients and mix well to combine. Add up to 2 tablespoons of water if you find that the batter is crumbly. Your dough should be moist enough to shape into balls.
2 tbsp (30 mL) water
Place your sesame seeds in a shallow bowl. Using a mini-scooper or a tablespoon, make balls of dough and roll them in the sesame seeds to coat them all around.
½ cup (70 grams) sesame seeds
Transfer the cookie dough to a parchment lined baking sheet and use a glass to press down to turn the balls into discs approximately ¼ inch thick.
Bake in the middle rack of your oven for about 8-10 minutes or until golden brown. Allow your cookies to cool on the cookie tray for 3 - 5 minutes before transferring them to a cooling rack.
Enjoy!