SWEET TAHINI EDIBLE COOKIE DOUGH with chocolate chips

Vegan, Low-carb, Keto-friendly, Gluten-free, Grain-free, Dairy-free

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Here is one of the recipes in our soon to launch LOW CARB EDIBLE COOKIE DOUGHS ebook (with option to bake!).

vegan low carb cookie dough

Ingredients:

2 cups raw sesame seeds

1/3 cup Lakanto powdered sweetener (or low glycemic sweetener of choice)

1/3 cup softened coconut oil

1 tsp vanilla extract

1/4 tsp ground cardamom

1/4 tsp fine sea salt

1/2 cup dark chocolate chips (or raw cocoa butter chips)

Instructions:

Blend all ingredients (except for your chocolate chips) in your food processor with an S blade until smooth. Add a little more softened coconut oil if the batter is too dry. 

Either eat as is or roll your dough into cookie balls. Place them on a baking sheet lined with parchment paper that has been lightly sprayed with coconut oil spray.

 Place them in the fridge for a No-bake cookie option! Store in the fridge or the freezer.

Wanna bake 'em!? Bake your cookies at 350 F for 9-10 minutes. Let them cool to room temperature and store them in the fridge or the freezer!

Enjoy!