How To Make Keto Peanut Butter Cookies With Tahini

Ingredients

1 cup (120g) natural creamy Keto Peanut Butter Cookies Recipe butter

1/2 cup (100g) tahini

1/4 cup (50g) Swerve sweetener, or different granulated sugar substitute

1/4 cup (60g) unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup (30g) chopped peanuts, optional

– 1/3 cup unsweetened almond milk

– 2 tablespoons creamy tahini

– 1/4 cup powdered sweetener

– 1 tablespoon cocoa powder

– 1/4 teaspoon vanilla extract

– Pinch of salt

1. Preheat oven to 325 degrees F (165 levels C).

2. Line a baking sheet with parchment paper.

3. In a big bowl, beat collectively the butter and tahini till smooth.

4. Add the peanut butter, egg, and vanilla extract and beat until well mixed.

5. In a separate bowl, whisk together the almond flour, coconut flour, and salt.

6. Add the dry elements to the wet elements and blend till simply combined.

7. Roll the dough into 1-inch balls and place on the ready baking sheet.

8. Flatten the balls with a fork to create a crisscross sample.

9. Bake for 12-15 minutes, or until the edges are golden brown.

10. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool utterly.

11. Store in an airtight container at room temperature for up to 3 days.

1. In a small saucepan over low heat, mix the chocolate chips and coconut oil.

2. Stir continuously till the chocolate is melted and easy.

3. Remove from warmth and let cool for a couple of minutes.

4. Drizzle the chocolate over the cookies.