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.