Preheat the oven to 175°C (350°F) and line 2 x large cookie sheets/trays with a double layer of baking paper. Set aside.
In a large mixing bowl add tahini, butter, maple syrup and vanilla and whisk together well. Add coconut flour, almond meal and salt and mix.
Measure out 12 large balls, roughly 2 Tbsp in size. If you have scales weigh these to 60g each. Roll into a neat ball, placing 6 balls per cookie sheet, spread apart. Use your hand or a cup to flatten each ball – the cookies will not spread much so flatten to around 1.5cm in thickness.
Preheat the oven to 175°C (350°F) and line 2 x large cookie sheets/trays with a double layer of baking paper. Set aside.
In a large mixing bowl add tahini, butter, maple syrup and vanilla and whisk together well. Add coconut flour, almond meal and salt and mix.
Measure out 12 large balls, roughly 2 Tbsp in size. If you have scales weigh these to 60g each. Roll into a neat ball, placing 6 balls per cookie sheet, spread apart. Use your hand or a cup to flatten each ball – the cookies will not spread much so flatten to around 1.5cm in thickness.
Bake for 14-17 mins.
Preheat the oven to 175°C (350°F) and line 2 x large cookie sheets/trays with a double layer of baking paper. Set aside.
In a large mixing bowl add tahini, butter, maple syrup and vanilla and whisk together well. Add coconut flour, almond meal and salt and mix.
Measure out 12 large balls, roughly 2 Tbsp in size. If you have scales weigh these to 60g each. Roll into a neat ball, placing 6 balls per cookie sheet, spread apart. Use your hand or a cup to flatten each ball – the cookies will not spread much so flatten to around 1.5cm in thickness.
