Whisk together flour, almond flour, baking soda and salt in a medium mixing bowl.

In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar on medium speed until somewhat light.

Add egg and blend well.

On low speed, add vanilla, sesame oil and tahini and mix well.

Add the dry ingredients, on low speed until a soft dough forms.

Using a rubber spatula, transfer the dough to a medium bowl and cover with plastic wrap. Refrigerate for approximately 30 minutes.

Preheat oven to 350° Fahrenheit. Line 2 large sheet pans with parchment paper.

Place mixture of sesame seeds in a small bowl.

Using a 1 tablespoon measure or ice cream scooper, scoop a heaping tablespoon of dough and roll it into a ball.

Roll ball in sesame seeds and place on prepared sheet pan, approximately 2 inches apart.

Repeat scooping and rolling balls in sesame seeds until all the dough is used. You should have approximately 30 balls. Place unbaked balls on a stiff plate until ready to bake.

You will need to bake cookies in batches.

Bake cookies for 13-14 minutes or until cookies are nice and brown.

They will flatten while baking and crisp as they cool.

Store between pieces of wax paper in an airtight container.