A tablespoon as measurement for a non-fluid is extremely vague. How much mass do you pile onto it? There's an extremely wide range of possibilities.

Also, this entire discussion under a post about how much different amounts of ingredients affect the outcome is just rich. Your recipe could be all of the examples in OP's picture, depending on how people interpret it. If you treat baking recipes as art, sure, your recipe is great. If you want reproducible outcomes across different people it's useless.