Low-Carb Chickpea Tahini Cookies
Ingredients
- 1 can chickpeas (about 480g)
- 10 dates, chopped and soaked overnight in 1/2 cup water
- 2 tablespoons tahini
- 1 tablespoon erythritol
- pinch of salt
- 1/2 cup almond flour
- 1 teaspoon baking powder
Optional add-ins
- Sesame seeds, to taste
- 50 grams chopped dark chocolate
Preparation
Blend the chickpeas, dates, erythritol, salt, and tahini until smooth.
Transfer the mixture to a bowl and add the remaining ingredients; mix well.
Form cookies with a spoon and bake at 180°C for 10 minutes until golden brown.
Variations
Omit baking powder and enjoy the mixture as raw cookie dough without baking.
