Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper.
In the bowl of an electric mixer combine the tahini, honey, vanilla and egg and blend until smooth. Stir in the baking soda, salt and almond flour and mix until fully combined.
Pour the sesame seeds onto a plate. Scoop out tablespoon sized amounts of batter and roll into balls. Roll the balls in the sesame seeds so that they are fully coated on all sides.
Place the 20-24 sesame coated balls onto the baking sheet and press down firmly to flatten. Leave approximately 1 1/2 to 2 inches between each cookie as they will expand when baked.
Bake for 12 to 14 minutes until the cookies are golden brown in colour.
Allow the cookies to cool on the baking sheet for approximately 5 minutes before transferring to a wire cooling rack.