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
½ cup Peanut Butter
½ cup tahini
150 g Butter, unsalted
2/3 cup Natvia
1 ½ cups Plain Flour, sifted
1 teaspoon Baking Soda
Pinch of Salt
- Preheat the oven to 160C
- Combine the flour, baking powder and salt.
- In a separate bowl beat together the peanut butter, tahini butter and Natvia.
- Beat in the egg until combined.
- Using a spatula fold the flour, baking powder and salt into the mixture until combined.
- 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.
- Bake in the oven for 12-15 minutes, until the edges begin to become golden
- Remove from the oven and let cool for 1-2 minutes before carefully moving onto a wire-rack.
No nutritional info supplied
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