SERVES 2 TO 4
1 large pastured egg
½ cup xylitol or erythritol
1 teaspoon vanilla
A pinch of salt
½ cup 100% pure ground tahini (sesame paste)
¼ cup sesame seeds
Preheat the oven to 350°F and line a baking tray with parchment paper.
Beat the egg together with the sweetener. Add the vanilla and salt. Stir in the tahini until a solid batter has formed. It will be sticky.
Place sesame seeds onto a small plate. Form small balls of batter and tightly press them into the sesame seeds until fully coated.
Place the cookies on the baking tray 1 inch apart. Bake for 10 to 15 minutes or until golden. Let cool and store in an airtight container.