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Keto-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
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 1/2 cup Peanut Butter
  • 1/2 cup Tahini
  • 150 g Butter, Unsalted
  • .66 cup Natvia
  • 1 Egg
  • 1.5 cups Plain Flour, Sifted
  • 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.
  • Nutritional Info

    No nutritional info supplied

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