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Peanut butter and Tahini Cookies

These cookies are the perfect low-carb, high-fat snack that can be quickly whipped up in about thirty minutes!

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Serves: 16

Prep: 10 minutes

Cook: 15 minutes

Ingredients

140 g Peanut Butter (1/2 Cup)

130 g Tahini (1/2 Cup)

150 g Butter, Unsalted

140 g Natvia (3/4 Cup)

1 Egg

225 g Plain Flour, Sifted (1 + 1/2 Cup)

1 teaspoon Baking Soda

Pinch Of Salt

Method

  1. Preheat the oven to 160C
  2. Combine the flour, baking powder and salt.
  3. In a separate bowl beat together the peanut butter, tahini butter and Natvia.
  4. Beat in the egg until combined.
  5. Using a spatula fold the flour, baking powder and salt into the mixture until combined.
  6. Line a baking tray with baking paper. Roll tablespoon sized balls and place onto the baking tray. Press down firmly with the back of a fork.
  7. Bake in the oven for 12-15 minutes, until the edges begin to become golden
  8. Remove from the oven and let cool for 1-2 minutes before carefully moving onto a wire-rack.
No nutritional info supplied
BUTTER, COOKIE, COOKIES, HOT BAKES, KETO, KIDS TREATS, LUNCH BOX TREATS, PEANUT, TAHINI

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