SWEET TAHINI EDIBLE COOKIE DOUGH with chocolate chips
Vegan, Low-carb, Keto-friendly, Gluten-free, Grain-free, Dairy-free
Here is one of the recipes in our soon to launch LOW CARB EDIBLE COOKIE DOUGHS ebook (with option to bake!).
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)
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!