Pre-heat your oven to 175°C and line a baking tray with baking paper.
Combine the gluten-free flour, bicarbonate of soda and baking powder in a bowl.
In a separate bowl, mix together the tahini, water, coconut oil and honey.
Combine the wet ingredients with the dry and mix thoroughly until incorporated.
Break off a piece of dough and roll it in your hands so that is about the size of a ping pong ball and repeat with the remaining dough.
Place the balls onto your lined baking tray and push them down so they flatten slightly and are about 1-2cm thick.
If you want to make them into shapes like the photo. Roll the dough in-between two pieces of clingfilm and use a cutter shape to cut the cookies.
Bake in the oven for 10 minutes or until golden brown.
Leave to cool.
Makes 16 cookies.
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