Preheat the oven to 350 degrees.

In a small bowl, combine the coconut oil, honey and eggs (or flax eggs) and whisk to combine.

In a separate, large bowl, combine the remaining dry ingredients (except the sesame seeds) and whisk to mix evenly.

Pour the wet ingredients into the dry, and mix thoroughly with a wooden spoon until combined. Allow to sit for 3-5 minutes (the coconut flour will absorb the liquids during this time).

Place the sesame seeds in a small, shallow bowl.

Spoon out the cookie dough into dough balls, roughly 1-2 tablespoons in size each. Roll the dough between your hands to shape, then gently roll each formed cookie into the sesame seeds until evenly coated.

Place 12 gingersnaps on each cookie tray--no need to flatten them, as they'll work that out as they bake.

Bake the cookies for 12-16 minutes.

Allow the cookies to cool on the tray for a few minutes, then transfer to a wire rack to cool completely. The gingersnaps will flatten as they cool.

Store in a closed container.