Tahini Collagen Cookies
GF – Contains Nuts, Sesame, Eggs and Dairy
Equipment
- 1 Baking Tray
- 1 bowl
- 1 Saucepan
Ingredients
- 3/4 cup almond meal
- 1/2 cup cassava flour
- 2 tbsp collagen
- 1/3 cup hulled tahini
- 1 egg allergen
- 70 grams butter or ghee
- 1/2 tsp baking powder
- 2.5 tbsp honey or maple syrup omit under 12 months
- 1/4 cup sesame seeds for rolling allergen
Instructions
- Preheat the oven to 170 degrees and line a baking tray with baking paper
- Add the almond meal, cassava flour, collagen and baking powder to a large bowl and mix
- Melt the butter, tahini and honey or maple syrup in a saucepan over a low heat, mixing regularly
- Crack the egg into the dry ingredients and whisk
- Pour the melted butter, tahini and your choice of sweetener over the dry ingredients. Mix constantly while pouring to ensure the egg doesn't cook. Mix well to incorporate
- Pour the sesame seeds onto a small plate. Begin rolling the mixture into balls and coating them in the sesame seeds before flattening them into the shape of cookies onto the baking tray
- Bake for 12 minutes, until golden on top
Notes
Age Appropriate: When on 3+ meals a day (omit honey under 12 months)
Able to be frozen: yes – the cookie mixture can be frozen uncooked once it has been rolled into cookies. Freeze spread out on baking paper
Recipe for Boob to Food by Jane Houston Tried this recipe?Let us know how it was!
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