Coconut tahini cookies

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Coconut tahini cookies
Makes 12
1 medium egg
95g tahini
100g caster sugar
20g butter, melted
1 tsp vanilla extract
70g ground almonds
55g coconut flour
1/4 tsp bicarbonate of soda
90g dark chocolate, (70% cocoa solids), chopped
Sea salt, to garnish
  1. Preheat your oven to 180 ̊C/160 ̊C fan/gas mark 4 and line two baking trays with parchment paper.
  2. In a bowl, mix the egg, tahini, sugar, melted butter and vanilla until smooth.
  3. Add the ground almonds, coconut flour and bicarbonate of soda. Mix to combine. Stir in the chopped chocolate.
  4. Divide the cookie dough into 12 balls and place on the prepared baking trays. Using the palm of your hand, flatten each ball out. 
  5. Bake for 10-12 minutes or until golden brown. Sprinkle with sea saland allow to cool slightly before serving.
  6. Remove from the oven and while still warm, sprinkle on some sea salt and enjoy warm or cold.

Per cookie: 173kcals, 11.2g fat (3.4g saturated), 16.2g carbs (12.6g sugars), 3.7g protein, 2g fibre, 0.07g sodium