Tahini cookies

Carefully mix the tahini (100 grams) with a spoon. Then add almond milk (50 ml), erythritol (40 grams), and a pinch of salt. Mix well.

You can use any other urbech instead of tahini.

After that, add baking soda (1/4 tsp) and apple cider vinegar (1 tbsp) to the mixture. Mix well again.

Add almond flour (100 grams) and knead the dough. First, you can use a spoon, then knead with your hands.

The dough should form a single ball. If it doesn’t, wet your hands: moisture helps. If the dough still doesn’t come together, add water in 5 ml increments and keep kneading.

Wet your hands and roll balls from the prepared dough. Coat each ball in sesame seeds (20 grams) and then place them on a baking sheet.

Using a glass, gently flatten each ball into a disc shape by pressing down lightly.

Put the baking sheet in the refrigerator for 5-10 minutes to chill the cookies.

Preheat the oven to 180 degrees and bake the cookies for 8-10 minutes.

After you take the cookies out, they will be very soft. Let them cool for 5-10 minutes, after which they will become firmer and can be easily transferred to a plate or rack to cool completely.

Store the cookies in the refrigerator.