Keto Vegan Tahini Cookies
How to Make It
Step 1
Preheat oven to 350 F. Add all of the ingredients into the bottom of a food processor (almond flour, tahini paste, sesame seeds, egg, Swerve confectioner’s sugar, kosher salt, baking soda, vanilla extract, ground flax seed and water). Feel free to use almond extract here instead.
Step 2
Pulse until combined. The dough should crumble and then form into a ball. Once the dough forms into a ball and begins to spin around the food processor in one mass it is ready.
Step 3
Use a one teaspoon cookie scoop to portion the cookie dough onto a baking sheet. Make sure the cookie scoop is filled and then leveled. Scoop it onto the cookie sheet flat side down. Place the cookie dough balls about 1” apart. They do not spread at all, only as much as you press them in the next step.
Step 4
Use the bottom of a glass cup or bowl to press the cookie dough mounds into flat cookies. Allow them to spread to about 2”-2 ½” across. They do not need to be perfect but the more uniform you make each cookie the more evenly they will bake.
Step 5
Bake cookies for 12-13 minutes until golden brown and delicious.
Ingredients
- Almond Flour – 1 cup
- Tahini – ¼ cup
- Sesame Seeds – ⅓ cup
- The Ultimate Icing Sugar Replacement by Swerve – ½ cup
- Coarse Kosher Salt by Morton – ¼ tsp
- Baking Soda – ¼ teaspoon
- Vanilla Extract – 1 teaspoon
- Organic Ground Flax Seed by Wild Oats – 1-½ tbsp
- Water – 3 tablespoon