RECIPE:

 > 150g almond flour
> 1/2 tsp bicarbonate of soda
> 1/2 tsp coarsely ground Celtic salt 
> 1 large egg
> 1 tsp pure vanilla extract
> 125g tahini
> 75ml raw or manuka honey
> 40g dark chocolate chips / coarsely chopped
HOW TO:

Preheat the oven to 180C and line two large baking trays with parchment / grease proof paper and set them aside.

 In a large bowl, combine the almond flour, bicarbonate of soda and salt and try to break up any naturally occurring lumps.

 In a separate bowl, beat the egg and the vanilla. Add the tahini and honey and combine all ingredients until it forms a uniform paste.

 Add the wet mixture to the bowl with the dry ingredients and stir or beat in a stand mixer (using a dough hook) until well combined. Stir in the chocolate chips and fold the mixture which should now be very sticky.

 Using your hands, shape the dough into small round balls and place them on the lined trays - roughly 2 inches apart.

 Bake for 10-12 minutes until the bottom of the cookies start looking nice and golden. Let cool for a while and serve. 

 This recipe is unusual because it's more on the savoury side than sweet but it's rather tasty and very easy to make. It's also an excellent option for those who suffer from coeliac disease or acid reflux.

 My overall rating is 7/10.