How To Make Keto Peanut Butter Cookies With Tahini
Ingredients
For the cookies:
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
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 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.
To make the chocolate drizzle:
To make the chocolate drizzle:
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.