Directions
Prepare the oven and pans: Place oven racks in the upper and lower thirds of the oven and preheat to 350°F / 175°C.
Line two large baking sheets with parchment paper or silicone baking mats.
Combine dry : In a medium mixing bowl, whisk together the almond flour, baking powder, and sea salt.
Set aside.
Cream the butter and sweetener: In a large mixing bowl, use an electric hand mixer to beat the softened butter, erythritol, and vanilla extract on medium-high speed until the mixture is light, pale, and fluffy, about 3 minutes.
Mix the dough: Beat the tahini into the creamed butter mixture until just combined.
Reduce the mixer speed to low and add the dry in two or three batches, mixing until a cohesive dough forms.
Do not overmix.
Scoop and top the cookies: Using a medium cookie scoop or a large spoon, portion out mounds of dough (about 2 tablespoons / 30 ml / 1 fl oz each).
Drop them onto the prepared baking sheets, leaving about 2 inches of space between each one.
Sprinkle each cookie with about ½ teaspoon of toasted sesame seeds.
Bake to perfection: Bake for 16 minutes, rotating the baking sheets from top to bottom and front to back halfway through. The cookies are done when the edges are golden brown and the centers are set but still soft.
Let them cool completely on the baking sheets, as they will firm up significantly as they cool. Store leftovers in an airtight container at room temperature for up to one week.
