Honey sesame cookies (coconut flour)

I adapted the chocolate chip cookies (coconut flour) and substituted the cocoa nibs with raw black sesame seeds to make these honey sesame cookies.

Ingredients

⅓ C coconut flour, sifted
¼ C butter, melted
½ C raw black sesame seeds
3 medium eggs
⅓ C organic honey
⅛ tsp Himalayan pink salt
½ tsp vanilla bean paste

Cookie batter

Method

1. In a medium bowl, whisk together the coconut flour, melted butter, honey, vanilla, and salt. Beat in the eggs one at a time and whisk to combine until a uniform batter is created.
2. Stir in the sesame seeds.
3. Let the batter sit for 10-15 minutes so the coconut flour can fully absorb the mixture.
4. Preheat the oven to 175°C and line a baking sheet with parchment paper if required (I used a silicon baking mat).
5. When the batter is firmer, use a heaping tablespoon to drop the batter onto the lined baking sheet/mat. Wet the spoon (to prevent sticking) and use the back of it to flatten and shape the cookies. (These cookies will not spread on their own, so shape them however you want.) 
6. Bake for 14-16 minutes, until the edges are golden brown.
7. Allow the cookies to cool slightly before transferring them onto a wire rack to cool completely.
8. Serve when the cookies have cooled completely. Store the remaining cookies in the fridge.

These have a wonderful honey flavour and are a great way to get black sesame seeds into the diet. But the texture is very soft, even after refrigeration.  If I make them again, I will use softened rather than melted butter and rub it into the flour.