Keto Tahini cookies

TOTAL PRERP TIME: 20 Minutes
SERVES: 8-10

INGREDIENTS:
130 g coconut crunch sesame spread
1 tbsp almond milk
70 g almond meal
¼ tsp kosher salt
¼ tsp baking soda

PROCEDURE:
Preheat the oven to 320 degrees f (160c).
In a medium sized bowl, mix together all the ingredients for the cookies until combined and dough forms.
Scoop small scoops of cookie dough onto a baking sheet lined with baking paper.
Space them about 2” apart.
Using your hand, flatten the scoops lightly.
Using a fork, create a plaid pattern, flattening the cookies a bit more.
Bake for 10 minutes, then remove from the oven and let them cool.