Description
Quick and easy flourless peanut butter tahini cookies, drizzled in dark chocolate and sprinkled with sesame seeds.
Ingredients
Scale
- For the cookies:
- 1/2 cup natural crunchy peanut butter
- 1/2 Tahini (sesame spread)
- 1/2 cup coconut sugar
- 3/4 cup peanut butter powder (I use PB Fit)
- 1 egg
- 2 tsp vanilla
- Heart shaped cutter
- Extra peanut butter powder for rolling out dough
- For the garnish:
- 3 oz dairy free dark chocolate (1 bars)
- Sesame seeds & sea salt
Instructions
- Instructions
- Line two baking sheets with parchment paper and preheat oven to 350 degrees.
- Mix the peanut butter, tahini, coconut sugar, peanut butter powder, egg, vanilla in a mixing bowl until thoroughly combined.
- Similar to sugar cookies, dust a rolling pin and surface with peanut butter powder and roll the finished dough out onto parchment paper until 1/4 inch thick.
- Cut dough into heart shapes using the heart cutter.
- Add additional peanut butter powder as needed, when re-rolling and cutting out remaining dough.
- Place the heart cutouts on a baking sheet 1 inch apart.
- Bake in the oven for 5 minutes then turn the cookies and bake for an additional 5 minutes. 10 minutes total.
- Allow to cool.
- For the garnish:
- Melt dark chocolate in a double boiler until smooth.
- Pour melted chocolate into a piping bag and drizzle the chocolate over the top.
- Sprinkle with sesame seeds and transfer to a cooling rack.
- All 20 minute to set.
Notes
To make classic pb cookies,place the rounds of cookie dough on a baking sheet 1 inch apart.
Flatten the rounds of dough with a fork to make the classic crosshatch pb cookie design on each.
This recipe is dairy and gluten free. adapted from The Food Network