Yeild 1 dozen
Prep time 10 minutes
Bake time 10-11 minutes
1 cup almond/hazelnut butter with Celtic Sea Salt
3/4 cup rapadura sugar or raw honey
1 teaspoon baking powder
1 egg
1/4 cup sesame seeds
Preheat oven to 350 degrees.
Using an electric mixer mix the almond/hazelnut butter with the rapadura sugar or honey until completely combined. In a small mixing bowl beat the egg and baking powder until frothy. Then add the egg mixture to the almond butter mixtures and on a slow setting mix the two in the electric mixer until combined.
Pour the sesame seeds into a shallow bowl and set aside. Roll the sticky dough into 1 inch balls and roll the balls in the sesame seeds to coat. Place the coated balls onto an ungreased cookie sheet 1 inch apart. Bake for 10-11 minutes until they slightly crack throughout, but are still soft. Be sure not to burn. Allow to cool for 2-5 minutes before removing from cookie sheet, so they harden. And enjoy. (store in an airtight container to retain freshness)
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