Anyone who knows me or has hung around this blog long enough knows I am obsessed with tahini cookies. It took me years to develop a cookie that had the chew, and texture of what I grew up knowing as a good and proper cookie. I found collagen to be extremely helpful to create the chew… but this recipe utilizes straight up gelatinized red maca from The Maca Team.
This is best Red Maca I’ve used and it genuinely helps with women’s hormones and libido. Hashimoto’s is no joke and I can honestly say I’ve felt a difference when I’m incorporating their maca into my smoothies, green superfood shots and cookies. I’ve tried a lot of different brands and it is hands down the best. My vegan egg substitute for cookies is konjac root (glucomannan)… more on that in this post, but needless to say it is the best vegan egg I have ever used and was born of a late night epiphany. These are a straight vegan cookie unless you choose to add collagen, but depending on the thickness of the batter you shouldn’t need to… and you can always add a bit more maca if needs be. Start with a teaspoon at a time because it absorbs quite a lot of liquid! I use 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 brands and they don’t perform the same nutritionally OR with baking. My son loves black tahini cookies so I will often whip up a batch for him. The tahini I usually order from Kevala, but sometimes from Amazon. Our baking chip of choice for these is Lily’s Caramel Chocolate Chips… as they complement the black tahini perfectly!
So give this a shot and tell me what you think! And if you like it please share!
Malted Maca Black Tahini Cookies (Vegan)
- 1 1/2 tsp konjac root powder in 3/4 cup water
- 3/4 cup black tahini well stirred
- 3 tbsp Red Maca
- 1/4 cup sesame flour or 4 scoops collagen (optional, only if the batter is too runny. Alternatively you can add another tablespoon Maca)
- 3/4 tsp baking soda
- 3/4 tsp pink salt
- 1 tsp vanilla
- 1 tsp pure monk extract powder slightly heaping
- Sprinkle konjac root into bowl with water and let set for two minutes.
- Add black tahini, monkfruit, vanilla and other dry ingredients and mix
- Fold in keto chocolate chips
- Form into balls and flatten
- Bake in preheated oven at 325°F for 10 min