Preheat the oven to 350° and line 2 baking sheets with baking paper. Spread the sesame seeds in a pie plate.
In a small bowl, whisk the almond flour with the baking soda and salt. In a large bowl, mix the honey with the tahini and vanilla extract. Add the dry ingredients to the wet ingredients and stir until well incorporated.
Using a 1 1/2-inch scoop, scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds. Transfer the rounds to the baking sheets, arranging them so they’re about 2 inches apart.
Bake the cookies for about 8 minutes, until the bottoms are golden; shift the pans from top to bottom halfway through. Transfer the cookies to a rack and let cool before serving.
Source: www.foodandwine.com