• Place sesame seeds in a small 9" skillet. Dry toast over low-medium heat, constantly stirring for 3 minutes, or until uniformly golden. Remove from heat, set aside to cool for 5 minutes.
• Add butter, coconut palm sugar and honey to a small pot - stir with a small whisk until the butter gently melts and is emulsified. With a rubber spatula, transfer the mixture into a medium sized bowl.
• Add the vanilla, sea salt and egg. Whisk to combine. Add the gluten-free flour, whisk to combine. Place the bowl in the refrigerator until somewhat cool and slightly thickened, about 30 minutes.
• Next, preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Grease them well with butter.
• Using a small 1 1/8" cookie scoop, drop ball sized mounds 1 1/2" apart on each sheet (about 13 per sheet.) The "dough" will flatten slightly before they are baked - the mixture is not thick.
• Bake for 5 minutes until fully golden and crispy (they will spread.) Cool one minute, then remove them, one at a a time to a wire cooling rack.

Note:

• I found that the cookies stuck a bit on my silpat liners, but not the parchment paper.