METHOD

1. Preheat the oven to 180°C and line a cookie tray with baking paper.
2. In a small bowl, make a ‘flax egg’ by combining the ground flax with 3 tbsp of water, stir and set aside for 10 minutes.
3. In a large bowl, combine the almond meal, erythritol, coconut flour, baking soda and salt, ensuring it is all combined. Add in the tahini and flax egg and mix until a dough forms, you may need to use your hands.
4. Roll tablespoons of dough into balls and carefully flatten into cookies. Coat in sesame seeds and place on a baking tray.
5. Bake for 12-15 minutes. Remove from the oven and leave to cool completely before touching (they will be very soft just out of the oven but harden upon cooling).

Notes

• May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.