- 3/4 cup runny tahini
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup brown sugar (for the perfect taste & texture - you can sub with coconut sugar if paleo!)
- 1 cup blanched almond flour
- 1/4 cup arrowroot starch or tapioca starch
- 1/2 tsp baking soda
- 1/4 tsp salt
+ Cookie Date spread for the center!!!!
Preheat your oven to 350 and line 2 baking sheets with parchment paper. In a large bowl add the wet ingredients and mix together.
Add the dry ingredients and mix. Roll into balls and form an imprint in the vent of the cookie dough. Spoon the date spread into the centers. Bake for 7 min. Rotate the pan and bake for another 3 min. Remove from the oven and let cool on a wire rack. Repeat until all cookies are baked. Mine made 15.