Alright my friends. This is a recipe that I have posted before but it has undergone a subtle but very important change. If I’m honest I was literally terrified to post it at first because I have imagined in my loopy introverted world that someone might steal my idea. Okay… forgive me please as I was dealing with 38 years of built up toxins that my body could not purge. After figuring out this “subtle” egg replacement and finally getting this recipe as I wanted it, my gut and health issues took a drastic turn for the worse. More on that here if you’re bold enough to read it. I couldn’t eat coconut flour without experiencing some terrible inflammation so I had to take a break. Months of bone broth and nearly carnivore/pescavore diet later my gut is in much much better shape and I can eat some vegetables again, but mostly only the “fruit” of the plant: green beans, asparagas, squash etc and the occasional sweet potato! But it’s FOOD! So I’m happy and grateful that I’m at least in part back. But friends, I had a dear friend over and the last time I saw her this recipe was in it’s beginning process and it has come so far! So I decided it was the day to try it again and guess what!?! NO INFLAMMATION! I’m so happy. (Saying that in a whisper with my hands together… so excited I don’t want to jinx it.) Laugh. Out. Loud.
Gaaahhh they are so yummy and chewy. First of all, I have a small obsession with tahini… I had to give it up for a while so having it back is a real treat! I use the Pascha Organic 100% Cacao Unsweetened Dark Chocolate Chips
if I’m going for super dark or Lily’s for a bit sweeter. Now, for a while I was worried about Lily’s because they used soy lecithin in their chips. To be clear, if you have a soy allergy, don’t go for their dark chocolate option. They have since I originally posted this however, changed to sunflower lecithin for all their chips but the dark. But on that note… soy lecithin and soybean oil are both absent of soy protein, which is the part that contains the estrogen mimicking isoflavones that can cause so much trouble. So worry not my fellow Hashimoto’s folks! If you like sweet chocolate and can abide soy then go with the Lily’s Sweets Stevia Sweetened Dark Chocolate Chips
. But of late I have started using Whole Foods 365 Sugar Free Dark Chocolate Chips and really like them.
They are not overly sweet, but keep in mind that ones tastebuds change after one has been keto for a year or so. So they are not for the faint of heart. My kids like them though and I have found that health conscious people tend to really like them. And to be honest, I have fooled your average American group of children with them as well on more than one occasion.
SO THE SECRET:
Okay, if you decide to do this and blog it PLEASE give credit where credit is due because this came from a lot of research and thought and a late night epiphany brought on my my Naturopathic Doctor informing me that I am allergic to eggs. BLOOD, SWEAT AND TEARS! Alright… (breathing) a long time ago I started using konjac root (glucomannan) powder as a replacement for xantham gum in gluten free recipes because… xantham gum is pure evil. Lol. Okay, that’s extreme but it really is NOT good for your gut! Konjac root gels nicely and after so much disappointment with so many vegan egg replacements which are fine in breads and some baked goods but NOT fine in cookies in my opinion. I was laying awake mourning the loss of eggs and I had an epiphany about konjac root eggs. I got up… at 11pm at night, and went to work in my little kitchen and the result was just… perfect. Now, konjac powder is a very common ingredient in many asian countries and has been around for a very long time so for now I trust that it is safe.
If you are vegan and don’t want the collagen, I found an amazing chewy substitute after months of trial and error. I sub with gelatinized maca. My favorites are The Maca Team‘s Red Maca (great for women!) and their Black Maca, which is great for men and flu season. I’ve tried other maca’s and they don’t perform the same nutritionally OR with baking.
So give this a shot and tell me what you think! And if you like it please share it! Since changing my hosting and becoming ill I have lost a lot of my followers so I’d love the help getting them back.
All my blood, sweat, tears… and love,
Brenna xo
Tahini Chocolate Chip Cookies (Keto, Paleo, Egg-Free, Vegan Option)
Equipment
- Medium Sized Bowl
- Whisk
- Spoon
- Oven or toaster oven
Ingredients
Keto Version
- 3/4 cup tahini
- 3/4 cup collagen peptides Vital Proteins
- 1/3 cup coconut flour
- 1.5 tsp konjac powder (in 1 cup water = 3 konjac eggs)
- 3/4 tsp baking soda
- 3/4 tsp pink salt
- 1 tsp vanilla
- 1/4 tsp Ceylon cinnamon
- 1 tsp pure monk extract powder
- 1/2 - 3/4 cup keto/paleo chocolate chips I use Pasha 100% cacao chips or Lily's dark chocolate chips depending on who is eating them.
Vegan Version
- 3/4 cup tahini
- 3 tbsp maca powder (or blend of sacha inchi, pea protein & maca)
- 1/3 cup coconut flour
- 3 konjac eggs (1.5 tsp konjac powder in 1 cup water | 1/2 tsp in 1/3 cup water = 1 egg)
- 3/4 tsp baking soda
- 3/4 tsp pink salt
- 1 tsp vanilla
- 1/4 tsp ceylon cinnamon
- 1 tsp pure monkfruit extract powder
- 1/2 - 3/4 cup keto or paleo chocolate chips I use Pasha 100% cacao chips or Lily's dark chocolate chips depending on who is eating them.
Instructions
- Preheat oven to 325°F
- In a medium bowl, pour 1 cup water, sprinkle the konjac root powder and whisk. let sit for 2 minutes to thicken.
- Add tahini and whisk together with the konjac eggs.
- Add monkfruit, baking soda, pink salt, vanilla, cinnamon and stevia (if using) and whisk until creamy.
- Add coconut flour and either collagen peptides OR maca powder/maca blend and fold together with a spoon.
- Add paleo/keto chocolate chips or organic raisins/cranberries/dates of choice.
- Use cookie scoops or an ice cream scoop with a bit of coconut oil to form balls on the cookie sheet, and then with coconut oiled hands press them down a bit with your palms to flatten them. They do not flatten on their own.
- Bake at 325°F for 10-13 minutes. 10 min for the bite sized cookie scoops and 12-13 for the medium scoops. If you make bigger cookies you may need to bake them for longer, depending on your oven.
Notes
