*Flour should be very loosely packed. Measure one cup, then remove and discard one tablespoon. (If you have a food scale, use 110 grams.) If your tahini is not liquidy, see above for how to soften it.Preheat oven to 325 F. Combine dry ingredients in a bowl. Stir in remaining ingredients to form a cookie dough - it will be dry at first, so keep stirring for at least a minute or two, when it will suddenly turn into a cookie dough texture. Form one big ball, then break off smaller pieces and roll into smaller balls. Place on a greased or lined baking tray, and press into cookie shapes. Bake 11 minutes. Let cool 10 minutes before handling, as they will firm up considerably while cooling. Once the cookies are fully cooled, I like to put them on a plate and enclose the entire plate inside a large ziploc. The cookies are super soft and chewy the next day!View Nutrition Facts