Makes about 32 small cookies, at around 45 calories each.
1/2 cup tahini (if your tahini has separated so there is oil on the top, pour that away into a separate container before you measure)
1/4 cup flax seed meal
1/4 cup toasted sesame seeds
1/4 cup turbinado sugar (for added crunch)
1/4 cup honey
A pinch of salt if desired
1. Heat the oven to 375 degrees Farenheit and move the rack to the middle of the oven. Place a silpat or parchment paper on 2 cookie pans. They do not need greasing. Toast the sesame seeds by stirring them in a small skillet over medium low heat until they begin to color slightly.
4. Flatten the cookies slightly with the palm of your hand. Pop in the oven and check after 4 or 5 minutes. If the edges of the cookies are a deepening brown, quickly remove them to cool. The middles may look soft, but they are done. If you wait too long the bottoms will burn before you know it. Let them sit on the cookie sheet for 5 or 10 minutes, then remove to a rack and cool completely before storing. Store in a cookie tin and they will taste just as good a couple days later, if they last that long.