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Allulose Sesame Tahini Cookies

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Dietary Restrictions

  • gluten_free

Instructions

  1. Preheat oven to 350°F
  2. In large bowl, stir together lemon juice, flax meal and vanilla; let stand for 5 minutes.
  3. Stir in Allulose Granulated Sweetener, tahini paste and coconut oil until smooth. Stir in coconut flour, almond flour, baking soda and salt until combined.
  4. Divide into 6 portions and roll into balls. Arrange on parchment paper–lined baking sheet, spacing about 2 inches apart.
  5. Flatten tops with tines of fork. Sprinkle with sesame seeds.
  6. Bake for 10 to 12 minutes or until golden around edges. Let cool on rack.

Tip: For extra-lemony cookies, stir in 1 tsp grated lemon zest.  You can easily double this recipe for more cookies!

Makes: 6 cookies

Nutrition Facts:  Per 1 cookie, Calories 180, Fat 15g, Saturated Fat 6g, Cholesterol 0mg, Sodium 220mg, Carbohydrate 8g, Fiber 4g, Sugars 1g, Protein 4g

Ingredients

  • 3 tbsp lemon juice
  • 2 tbsp flax meal
  • 1 tsp vanilla extract
  • 1/2 cup Wholesome Allulose Granulated Sweetener
    Allulose-Granulated-Keto-Crystals-web
    Allulose Zero Calorie Granulated Sweetener
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  • 1/4 cup tahini paste
  • 2 tbsp organic coconut oil, melted
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 tsp baking soda (gluten-free)
  • 1/4 tsp sea salt
  • 2 tbsp sesame seeds