Preparation:
1. Preheat oven to 350°F/180° C/Gas Mark 4 and line a large baking sheet with parchment paper or silicon baking mat and set aside.
2. In a large mixing bowl, combine Tulia Apple Cinnamon Supersnack, coconut oil, tahini, vanilla, and orange zest. Add the sesame seeds, almond flour, baking soda, baking powder, cornstarch, and salt and mix, adding splashes of orange juice as necessary, to form a firm dough. If too soft, you may add a little more flour.
3. Using a 1-tablespoon measuring spoon, soup out the dough and form into balls. Place on the baking sheet, press a walnut quarter on top of each cookie and bake for 12 to15 minutes, or until golden.
4. The cookies will keep up to a week in an airtight container.
