Low Carb Almond Sesame Butter Cookies, yummmm



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Ok, I am in love with this particular recipe. I am always having fun experimenting in my kitchen trying to come up with yet another low carb wonder. If your not a baker, you just may not understand why I am so thrilled. You see when you are baking with regular sugars and flours baking is truly a piece of cake, pun intended. I know I could hear all the screams now from all the non-bakers. But frankly, it’s just so much easier to make the junkie stuff, so not fair.

Nevertheless, this way of baking and eating is now the path we choose for better health. However, it can get a little pricy with the cost of almond flour being as high as it is. So if a recipe flops it’s a major disappointment. This means that I really have to trust what I have learned and just go for it when creating a new recipe. Thankfully, there hasn’t been too many of those.  This recipe is a homerun in my book.

Not sure if it’s because the almond and sesame butter is made fresh, or the lovely combination of both flavors, all I know is that I am very pleased with the results.

 

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Low Carb Almond Sesame Butter Cookies

Ingredients Sesame Butter

10 ounces of unsalted Almonds

2 ounces of sesame seeds

½ teaspoon of sea salt

1 teaspoon of sugar substitute

2 tablespoons of coconut oil

Recipe

In a small food processor grind the almonds, sesame seeds, sea salt and sugar substitute. Pulse several times until finely ground. Next add the coconut oil until it becomes the consistency of peanut butter and well combined. Makes 2 ½ cups of almond sesame butter

Ingredients For Cookies 

 1 cup of homemade almond/sesame seed butter

1 stick of unsalted melted butter

1 cup of swerve or other sugar substitute

1 egg

1 cup of almond flour

1 tablespoon of coconut flour

1 tsp of baking powder

½ teaspoon of sea salt

Recipe

In a mixer add the melted butter, almond and sesame butter beat until well combined. Add one egg and continue to mix well. Next add the almond, coconut flours, baking powder and salt until fully combined. Allow the mixture to cool in the refrigerator for ½ hour before forming ½ inch balls. Press the cookies with a fork unto the parchment paper. Bake at 350 degrees for 15 minutes or until lightly brown around the edges. Enjoy!

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  1. This looks great. Want to try. I make almond butter and Tahini but don't add extra oil. if you let it keep mixing, it will make its own oil. It takes a little time and I push it down from the sides of the processor with a spatula when it becomes thick, but trust me, you don't need extra oil when making nut butters.
     
  2. I found this recipe that you suggested to me! I will have to try them. They sound really good.