Gluten Free Sesame Cookies

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2 cups Anthony’s Goods Blanched Almond Flour

¼ cup Anthony’s Goods Black Sesame Seeds, toasted

¼ cup Anthony’s Goods Coconut Sugar

3 tbsp avocado oil

¼ cup almond milk

¼ tsp baking soda

1 cup dark chocolate chips, melted (for dipping)

In a medium pan, toast the sesame seeds until they begin to make a popping noise.
Preheat the oven to 350F and line two baking sheets with parchment paper.
Add the almond flour, coconut sugar, toasted sesame seeds, baking powder and salt to a large bowl and whisk to combine.
Add the almond milk and avocado oil. Mix to combine.
Scooping a tablespoon of the dough at a time, roll each scoop into a ball, place it on the baking sheet and press down gently to flatten.
Bake for 15-20 minutes, until the bottoms are golden-brown.
Let cool completely, then melt the dark chocolate chips and dip part of each cookie into the chocolate. Set back onto the parchment paper lined baking sheet and place in the fridge or freezer until the chocolate is set.