Ingredients
- 0.25 cup Almond Butter
- 1 cup Almond Flour
- 0.75 tsp Baking Soda
- 0.25 cup Monkfruit sweetener or erythritol
- 0.13 tsp Salt
- 0.25 cup Tahini
Instructions
- 1. Preheat oven to fan-bake 180ºC (350ºF). Line an oven tray with a piece of parchment paper. Set aside.
- 2. Add all the ingredients into a large mixing bowl. Combine with a wooden spoon until a ball of cookie dough forms.
- 3. Divide dough into 8 large, or 12 small cookies. Place each ball of cookie dough spread out evenly on the tray. Flatten slightly with your hand, then use a fork to create a fork print on top of the cookies.
- 4. Bake for 10 minutes or until sides are golden. The cookies look uncooked and very soft after baking. This is how we want them.
- 5. Remove tray from the oven and let cool for at least 10 minutes at room temperature. This allows the cookies to harden.
- 6. Now the cookies are a bit harder, transfer to a cooling rack to cool down for a further 10 minutes. If you prefer harder cookies, let cool for a longer time. They will end up crunchy, hard and buttery.