EVERYONE has loved these. So moist and chewy.
I used date syrup instead of honey. This may be what has led to them being more brown on the bottom then I would like, which was the only non perfect thing about them. So I'm not going to move them from the top rack to the bottom rack.
The second time I made them, I mixed the sesame seeds into the dough, and so added 1/8 cup more tahini and 1/8 cup more date syrup. I think I improved upon perfection! :)
I tried these cookies my friend and my sister made, and they were delicious, so I decided to make them, following everything and the baking instructions as well, and it turned that my cookies looked great from the top, but the bottom was black. So, will try to make them one more time, but I will not follow the baking instructions in this recepie, I will bake them only in the middle rack for 8 minutes or less to avoid having them black at the bottom.
The dough is really crumbly and hard to form into cookie shapes for baking. I feel like the 100% almond flour is a good option if you’re trying to be gluten free, but otherwise tastes too almondy. There are other recipes out there that use regular flour and personally I find these taste much better (and are easier to do!)