Tahini Collagen Cookies
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
Would it be possible to omit the egg from this recipe? Or use a flax egg as a substitute?
We haven’t tried without the egg I’m sorry, but with the tahini it may still hold together fine. Let us know if you give it a try 🙂
What product do you for the 2 tablespoons of collegen
We love the Cell Squared collagen