These sesame cookies are a chewy, delicious gluten-free snack. The tahini adds a rich nutty taste, and the sesame adds a crunchy bite. I like to use coconut flour, but you can use any flour.
Ingredients
120 g
tahini
3 tbsp
almond milk
80 g
maple syrup
1 tsp
vanilla extract
150 g
coconut flour
1 tsp
baking powder
pinch of
sea salt
2 tbsp
sesame seeds, on top
20 g
dark chooclate, on top
How to make
1
Whisk wet ingredients together, then mix in the dry.
2
Roll dough into balls and flatten onto a baking tray.
3
Add a layer of almond milk, sprinkle sesame seeds and a piece of chocolate on top of each.
4
Bake at 180C for 10-11 min. Optional: serve with coconut yoghurt, enjoy!
calories: 237 (12%)
fat: 13g (16%)
saturates: 5g (23%)
sugars: 10g (20%)
salt: 56mg (9%)
protein: 6g (10%)
carbs: 26g (52%)
fibre: 9g (30%)
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