Sesame almond butter cookies [refined sugar, dairy, gluten, egg and flour free]
Author Katerina | Once a Foodie
6tbspalmond butter (lookout for those made with 100% almonds and no added sugar)
1tspalmond extract(try to find no alcohol extract)
Pre-heat the oven to 180C and line a baking tray with baking paper.
Mix all ingredients together until well blended.
Using an ice cream scoop, scoop about a tablespoon worth of the mixture into your hands, roll it into a ball, then place onto the lined baking sheet, squeezing lightly down with your fingers to flatten the top.
Bake for 15 minutes or until lightly brown. Let cook before enjoying!
This recipe yields about 20 - 24 cookies, depending on how big you make them. One baking sheet should be enough as they don't really expand.This recipe has been inspired by a recipe for tahini biscuits from Niki Webster's gorgeous cookbook Rebel Recipes.
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(c) 2020 – copyright Once a Foodie. All rights reserved.
(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.