Paleo Tahini Chocolate Chip Cookies (Tigernut)

I know I have seemingly a million tahini recipes on my blog, but this one is the kids favorite so I thought I would share. It is made with tigernut instead of coconut flour, which grants it increased sweetness… and a mixture of allulose and monk fruit to give it some blood sugar balancing benefits, as well as increasing the sweetness and chew. You also do not have to flatten these ones by hand so give them enough room on your cookie sheet for them to spread!

Notes: For vegans, the best chewy substitute for collagen is 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 and they don’t perform the same nutritionally OR give the same chew with baking. I use a medium melon baller or large scoop out of the Jenaluca set to get them perfect but you can roll them out as well if you chill them first.  These types of stainless steel scoops are incredibly handy for Paleo, keto and gluten-free baking.

Paleo Tahini Chocolate Chip Cookies (Tigernut)

Brenna May

A soft & chewy keto & paleo chocolate chip tahini cookie recipe. I have been developing this recipe for about 7 years now and I love all its iterations. This iteration is far sweeter than my other versions and is my kids favorite.

I use collagen & tigernut for flour and it yields a chewy texture and allows the tahini to shine, but for the vegan option I have found that maca powder subs the collagen beautifully and bakes into a lovely malt flavor.

Depending on the size of scoop you use it will yield 12-16 cookies.

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Prep Time 10 minutes mins

Course American, Dessert

Cuisine keto

Servings 12 Medium sized cookies

Calories 163 kcal

Ingredients

  

1x2x3x

• 3 eggs OR 1.5 tsp konjac root powder (glucomannan) in 3/4 cup water
• 3/4 cup tahini well stirred
• 4 scoops collagen peptides (1/2 cup) sub with 3 Tbsp maca powder for vegan
• 1/2 cup tigernut flour
• 1/2 cup RxSugar Allulose You can pulse the allulose granules in a blender or food processor, but I find it bakes in these just fine as is.
• 3/4 tsp baking soda
• 3/4 tsp pink salt
• 1 tsp vanilla
• Dash cinnamon
• 1/2 tsp pure monk extract powder
• 1/2 cup keto chocolate chips Goalz, GoodSam & ChocZero are my faves.

Instructions

 

• Whisk eggs or sprinkle konjac root into large bowl with water, whisk and let set for two minutes.
• Add tahini, allulose, monkfruit, salt, soda, cinnamon and vanilla and mix
• Add collagen or maca and tigernut and mix
• Fold in keto chocolate chips
• Form into balls and flatten
• Bake in preheated oven at 325°F for 10 min
• If baking in a convection or toaster oven, lower temperature to 300°F and Bake for 5 to 6 minutes.

Nutrition

Calories: 163kcalCarbohydrates: 20gProtein: 4gFat: 11gCholesterol: 40mgSodium: 246mgPotassium: 111mgFiber: 0.89gSugar: 4gVitamin A: 69IUCalcium: 34mgIron: 1mg

Keyword Black tahini, chocolate chip cookies, keto, paleo

Tried this recipe?Let us know how it was!