Line a baking pan with parchment paper and preheat the oven to 350°F (175°C).

In a large bowl, mix together tahini, erythritol, and softened butter.

Add eggs, vanilla extract, and vanilla seeds.

Mix until incorporated.

Add the coconut flour.

Mix until well incorporated.

The dough should be soft but not too runny.

If it is too runny, add in a bit more coconut flour.

The dough in the picture looks greenish because I also added matcha green tea powder to the batch.

Using a wet spoon, place even amounts of dough onto the parchment paper.

You’ll probably have to make two batches.

Using a wet fork, press onto each cookie.

If you wish, you can add some chocolate bites to the cookies … Or sprinkle them with melted chocolate after they have finished baking.

Bake for approximately 10 minutes.