A great-tasting nut-free cookie for those who are allergic.
110 g butter softened
70 g tahini sesame seed paste
1 tbsp granulated sweetener
1 eggs – medium
2 tsp vanilla extract
25 g coconut flour
1/4 tsp baking soda
In a mixing dish, combine the softened butter,
tahini, and sweetener. For a few seconds, cream together till light and creamy.
Stir in the egg and vanilla extract till smooth.
Combine the coconut flour & baking soda in a
mixing bowl. Allow to thicken while you prepare a baking pan with parchment
paper.
Stir one more, then scoop big tablespoons of the
mixture onto the baking paper. Every biscuit should have a smooth top.
Cook for ten minutes at 180°C/350°F, until it's
brown.
Decorate with melted chocolate when it has cooled.
Taste and enjoy
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