These lemon tahini cookies are perfectly soft and chewy with a crunchy sesame seed topping.
Perfect for your sweet and savoury tastebuds – low carb & gluten free!
| Servings |
cookies
|
Ingredients
- 1 cup tahini
- 1 lemon zest
- 1 whole egg/chia egg 1 tablespoon chia powder with 3 tablespoons (chia egg for vegan )
- ½ cup sweetener
- ½ lemon squeezed
- ¼ teaspoon baking powder
- handful black sesame seeds
- handful white sesame seeds
Ingredients
|
|
Instructions
- In a large mixing bowl, combine all the ingredients (minus the sesame seeds) forming a silky dough.
- Place 2 long sheets of plastic wrap on the counter. Sprinkle half the sesame seeds on to the plastic wrap.
- Shape dough into 2 rolls. Use the remainder of sesame seeds to coat the sides. Wrap in the plastic wrap tightly and refrigerate for at least 30 minutes.
- Preheat oven to 180°C and line a large tray with parchment paper and set aside.
- Unwrap chilled rolls and cut into ¼ inch thick slices. Place cookies 1 inch apart onto the baking tray.
- Bake for 12-15 minutes, or until the edges just start to brown. Remove from the oven and allow to cool on the tray.
Share this Recipe