Tahini Raspberry Cookies
A source of healthy fats and protein, this tahini and raspberry cookie has a rich flavor of nuts and berries. It is perfect for maintaining blood sugar levels due to its low glycemic index.
Preheat the oven to 175 °C and line a tray with parchment. Mash raspberry (75 g) with allulose (20 g) into a thick berry filling and set aside.
Mix almond flour (112 g), sea salt (2 g), tahini (120 g), erythritol (90 g), and vanilla (1 g). If the mixture is crumbly, add 1-2 teaspoons of water and mix again. The dough should come together into a soft ball.
Shape 2.5 cm balls, roll them in sesame (70 g), and place on the tray. Press the center of each ball with your thumb to make a well.
Bake for 8-10 minutes, until the edges are just set. Remove the tray, fill each well with raspberry filling, and cool the cookies completely on a rack.
For a thicker filling, warm the raspberry with allulose for 2-3 minutes and cool it before filling the cookies.
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