• 13minutes
  • 78calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H, D, E
MineralsFluorine, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup peanut butter

  2. 1/2 cup tahini

  3. 3/4 cup brown sugar

  4. 1/4 cup sugar (caster or superfine)

  5. 1 teaspoon vanilla

  6. 1 large egg , lightly beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F/175C & grease an oven tray.

  2. In a large bowl mix sugars together.

  3. Add remaining ingredients. NOTE: Do not pour tahini straight from container. Scoop from bottom as mixture separates & you don't want just the oil! If you buy a particularly runny tahini, use 1/4 cup tahini, 3/4 cup peanut butter.

  4. Mix ingredients til well combined. If mixture is too sticky/runny add some flour/gluten-free flour to the mix.

  5. Spoon 1 1/2 teaspoons of the mixture onto the greased baking tray. TIP: they will spread out while baking so don't crowd tray. You may need to do two batches.

  6. With a fork, make a slight indent to flatten cookies.

  7. Bake for 8 minutes for soft cookies, >10 (til browned) for crisper cookies.

  8. Let cool for 10-15 before touching otherwise they will crumble.


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