This recipe is from the book “Thyroid Healing” by Anthony William
Makes 4 – 6 servings
Ingredients:
1 cup plus 2 TB almond flour
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 cup tahini
1/2 cup coconut sugar or maple sugar
1/2 tsp. alcohol free vanilla extract
1/2 cup white sesame seeds
1/2 cup raspberry jam (if buying commercially, make sure to get one with not added harmful ingredients or preservatives. If you wish to make your own raspberry filling, mash fresh, ripe raspberries (or frozen that have been thawed), with honey or maple syrup to desired consistency is reached)
Preheat oven to 350 degrees. Whisk together the almond flour, baking soda, and sea salt in a mixing bowl and set aside. Process together the tahini, coconut or maple sugar, and vanilla extract in a food processor and pulse until well combined. If mixture is still crumbly, add water by the tablesppon as needed until smooth dough forms.
Form the dough into 1 inch balls and roll them in the sesame seeds before placing them onto a baking tray lined with parchment paper. Leave at least 2 inches between the cookies. Press a thumbprint into the center of each cookies and place the cookies into the oven. Bake for 8 to 10 minutes.
Remove the cookies from the oven and fill each one with 1 tsp. of raspberry jam. Place the cookies on a wire rack to cool.
Enjoy!
