Sesame almond flour cookies
Sesame and almond flour provide plant protein, fiber, and a pronounced nutty flavor, while butter makes the edges crisp. A small amount of erythritol keeps the cookies sweet without sugar, making them convenient for portioned tea-time baking.
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Inventory: Mixer, Oven
400
Servings: 10 (1 serving ≈ 50 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Beat eggs (150 g) with erythritol (50 g) and vanilla (1 g). Add melted butter (50 g), almond flour (100 g), sesame seeds (150 g), and Himalayan salt (1 g), then mix into a thick dough. The total amount of erythritol for this recipe is 50 g.
Rest the dough for 10 minutes, then shape 10 small cookies on a parchment-lined tray.
Bake the cookies at 200 degrees C for about 20 minutes, until the edges are golden. Cool them on the tray so the texture firms up.
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