These are a great, high protein treat: they’re light, fluffy and almost caramelly. I’ve also made these with cashew butter and they were equally delicious. I’m sure peanut butter would also work but I’m allergic to peanuts, so I’ll leave you guys to experiment on that.
Serves: 10-12 biscuits
Timing: about 30 minutes
Ingredients
300g smooth almond butter
115g coconut sugar
2 large eggs
1 teaspoon baking powder
2 tablespoons tahini (optional but it does deepen the flavour)
100ml milk
Pinch of salt
Method
1. Pre-heat the oven to 180°c and cover a baking tray with greaseproof paper.
2. Simply whisk all of the ingredients together in a bowl until the mixture resembles a smooth, thick batter.
3. Spoon about a tablespoon of the mixture per biscuit (I use an ice cream scoop as it’s much easier). Leave about 2cm between each biscuit.
4. Cook for 10-12 minutes. They should be well risen and a golden-brown colour.
5. Leave to cool on the baking tray for about 5 minutes before placing onto a cooling rack.