How To Make Keto Peanut Butter Cookies With Tahini
How To Make Keto Peanut Butter Cookies With Tahini
Ingredients
For the cookies:
1 cup (120g) natural creamy peanut butter
1/2 cup (100g) tahini
1/4 cup (50g) Swerve sweetener, or other granulated sugar substitute
1/4 cup (60g) unsalted butter, softened
1 giant egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (30g) chopped peanuts, optional
For the chocolate drizzle:
– 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
Instructions
To make the cookies:
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 Keto Peanut Butter Cookies butter, egg, and vanilla extract and beat until properly combined.
5. In a separate bowl, whisk together the almond flour, coconut flour, and salt.
6. Add the dry ingredients to the wet components and blend until simply mixed.
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 pattern.
9. Bake for 12-15 minutes, or until the perimeters 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 hermetic container at room temperature for as a lot as 3 days.
To make the chocolate drizzle:
To make the chocolate drizzle:
1. In a small saucepan over low warmth, mix the chocolate chips and coconut oil.
2. Stir continually until the chocolate is melted and smooth.
3. Remove from warmth and let cool for a few minutes.
4. Drizzle the chocolate over the cookies.
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