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–+ servings

Tahini Collagen Cookies

GF - Contains Nuts, Sesame, Eggs and Dairy
Print Recipe
Course 3 meals a day, Baby Led Weaning, BLW, lunchbox, Snack
Servings 12 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

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
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