Raspberry Thumbprint Cookies

Heat the oven to 350°F and line a baking sheet. 2. Whisk the almond flour, baking soda and salt. 3. Blend the tahini, coconut sugar and vanilla in a food processor until smooth, add the flour mixture and pulse into a dough, adding water a tablespoon at a time if it's crumbly. 4. Roll 1-inch balls, coat them in sesame seeds and space them 2 inches apart. Press a thumbprint into each. 5. Bake 8 to 10 minutes, fill each with a teaspoon of jam and cool on a rack. For a homemade filling, mash ripe raspberries with a little honey or maple syrup.