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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

½ cup Peanut Butter

½ cup tahini

150 g Butter, unsalted

2/3 cup Natvia

1 egg

1 ½ 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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