Eco-Keto Sesame and Dark Chocolate Cookies
How to Make It
Step 1
Preheat the oven to 180C / 356F. Line a baking tray with parchment paper. In a large bowl, add the ground almonds, tahini, coconut oil, chocolate chips, cacao powder, erythritol and salt. Use a wooden spoon to combine until a thick ball forms.
Step 2
Grab a spoonful of the mixture and roll in your palms equal-sized balls (approx 12 x 25g/ 0.88oz medium or 24 x 12g/ 0.4oz mini bites). Pour some extra sesame seeds into a small bowl and roll each ball around until coated with the sesame seeds. Place on the baking tray and gently press them down to about 8mm/ 5/16 inch thickness.
Step 3
Bake in the middle of the oven for 15 minutes. You will know they are done when the sesame seeds are lightly golden on top and the edges are crisp. Remove from the oven and allow to cool on a rack. Enjoy!
Ingredients
- Tahini – 6 tbsp
- Coconut oil – 2 tbsp
- Almond flour – 0.75 cup
- 100% Pure Cocoa/Cacao Mass/Paste/Liquor – 0.25 cup
- Cocoa powder – 2 tbsp
- Erythritol Granulated – 0.5 cup
- Salt, sea salt – 0.25 tsp
- Sesame seeds, hulled, dried – 2 tbsp