1flax egg(1 tablespoon ground flaxseed mixed with 3 tablespoons water)
1teaspoonvanilla extract
2tablespoonsgluten-free sprinklesoptional
Instructions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium bowl, mix together the almond flour, baking soda, and salt.
In a separate bowl, mix together the honey, tahini, flax egg, and vanilla.
Combine dry and wet ingredients and mix until incorporated. The dough will be quite thick. Fold in 1 tablespoon of sprinkles, if using.
Roll dough into golfball-sized balls, then flatten into cookies on the parchment-lined baking sheet. Top with remaining tablespoon of sprinkles, if desired.
Bake for 14-15 minutes. Let cookies cool on the pan before eating.
Store in an airtight container in the fridge.
Notes
Feel free to sub peanut butter or almond butter if you don't like tahini.