You'll need closer to a ½ cup of sesame seeds if you make the smaller cookies. You don't have to add the sesame seeds, they're great without them as well.While baking, let the cookies turn golden and let the bottom become a bit darker, but not burnt.1 tablespoon of dough = about 20 minutes or so, 16 cookies1 teaspoon of dough = about 10 minutes or so, 30 cookiesI prefer to store them in the refrigerator to preserve the crunchiness and extend their life. You can also freeze them.
Preheat your oven to 350°F and line two baking sheets with parchment paper (or one baking sheet if you're making 16 cookies).
Whisk the almond flour, baking soda, and salt together in a bowl.
In a separate bowl, combine the wet ingredients.
Add the wet ingredients to the dry ingredients and blend together until you have a ball of dough.
Add the sesame seeds to a plate.
Scoop about a teaspoon of dough into a ball. Roll it with your hands to smooth it out into a ball and then roll it in the sesame seeds and place it on a baking sheet. Space the cookies about two inches apart since they do expand a bit. (Scoop a tablespoon of dough if you're making 16 cookies)
Flatten the cookies with the bottom of a glass or other flat surface.
Bake the cookies for about 10 minutes or until they begin to turn golden. (Bake for about 20 minutes if making 16 cookies)
Cool completely. Store at room temperature for a few days, or longer in the refrigerator or freezer.