Servings: 24 cookies
Calories: 118kcal
Ingredients
- 8 oz butter
- 5 oz tahini
- 4 tablespoon erythritol
- 2 large eggs
- 2 tsp. vanilla extract
- 2 teaspoon vanilla seeds
- 2 oz coconut flour
Instructions
- Line a baking pan with parchment paper and preheat the oven to 350°F (175°C).
- In a large bowl, mix together tahini, erythritol, and softened butter.
- Add eggs, vanilla extract, and vanilla seeds. Mix until incorporated.
- Add the coconut flour. Mix until well incorporated. The dough should be soft but not too runny. If it is too runny, add in a bit more coconut flour. The dough in the picture looks greenish because I also added matcha green tea powder to the batch.
- Using a wet spoon, place even amounts of dough onto the parchment paper. You’ll probably have to make two batches.
- Using a wet fork, press onto each cookie.
- If you wish, you can add some chocolate bites to the cookies.
- Or sprinkle them with melted chocolate after they have finished baking.
- Bake for approximately 10 minutes.
Nutrition
Calories: 118kcal
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