Cookies:

1. Using a hand mixer or stand mixer, cream butter, sugar, vanilla and almond extract. Add in tahini and agave and mix until smooth.
2. In a separate bowl, whisk together gluten free flour, arrowroot and salt. Slowly incorporate into wet mixture until dough comes together.
3. Refrigerate dough for 1 hour (cover bowl with a dish towel to prevent drying). Meanwhile, make date filling (instructions below).
4. Preheat oven to 350 F.
5. Use a cookie scoop to portion dough into balls. Use your hands to roll into a smooth ball and roll in sesame seeds until evenly coated.
6. Press your thumb into the middle of the cookie, forming a deep indentation that goes almost all the way to the bottom of the dough. These cookies tend to spread a bit in the oven, so it's important to create a deep, narrow indentation.
7. Repeat until cookie sheet is full, then bake for 14-16 minutes, or until slightly golden brown around the edges. Let cool for at least 20 minutes.

Date filling:

1. Pit and soak dates for 15 minutes. Drain well and add to blender with Silan.
2. Blend until a very smooth paste forms - you may have to scrape down the sides a few times to fully incorporate.
3. Fill cooled cookies with date paste and drizzle lightly with melted chocolate.