Keto Vegan Tahini and Almond Cookies
How to Make It
Step 1
Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.
Step 2
Add the ground flax to a small bowl along with the water and stir well to combine. Set aside to gel whilst you prepare the remaining ingredients.
Step 3
Add the almond butter, tahini, erythritol, ground almonds, baking soda, lemon juice, almond extract and salt to a mixing bowl. Beat together well to combine.
Step 4
Add the flax mixture and stir until well combined and you have a cookie dough consistency.
Step 5
Divide the dough into 12 even portions and roll into balls. Arrange across the lined oven tray and press each ball into a cookie shape roughly 1/3 of an inch thick. Leave a 1/2 inch gap between each cookie.
Step 6
Sprinkle the tops of the cookies with the flaked almonds, pressing the almonds gently into the cookie dough.
Step 7
Transfer to the oven to bake for 12-15 minutes until firm and golden brown all over. Allow the cookies to cool completely before serving.
Ingredients
- Water – 3 tablespoon
- Almonds, Raw – 2 tablespoon, sliced
- Organic Ground Flax Seed by Wild Oats – 1 tbsp
- Lemon Juice – 1 teaspoon
- Almond Butter, Unsalted – ½ cup
- Baking Soda – ½ teaspoon
- Almond Extract – ¼ teaspoon
- Tahini – ¼ cup
- Almonds, Raw – 2 tablespoon, sliced
- 100% Pure Erythritol by Now – ⅓ cup
- Salt, Sea Salt – ⅛ teaspoon