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 have a new favorite… I don’t know if it will stand the test of time against my Dark Chocolate Espresso Mint Cookies but the trend of this basic recipe made from collagen and cacao has been a chewy chocolate hero. These are not super sweet… so …
I have been driving all over town lately looking for the new Lily’s Pumpkin Spice Baking Chips. Several stores listed them as in stock but upon arrival, alas they were not. Oh well. My dream of black pumpkin spice cookies for the moment is not to be… but for you, maybe! Instead, I used Lily’s Butterscotch chips and am extremely pleased with the results. They taste how I feel Halloween should! They are also kid and grandpa approved (the latter one is a BIG deal as my father rarely puts anything in his mouth he doesn’t know he will enjoy… and my keto treats are suspect. He also does not like chocolate so I had to assure him they were not! The dark color comes from using black tahini! They are so yummy. And since I have trouble still with coconut flour for some reason (uh… carb sensitivity!) they are also free from that as I use sesame flour. Keto and paleo flours are tricky to work with so I rely on scoops to dispense my dough. Also they often do not spread out with baking so be sure to press them down before you bake. Even trickier are some of the keto baking chips I have worked with. These have a very low baking temperature to prevent the butterscotch chips from disintegrating… making a bit of a sad mess. But because they are not baked hard, you need to wait at least 10 minutes for them to cool before eating them. (Not that I did!)
This recipe has been a long, long, long time coming. My favorite cookie growing up was one my mom made… it was double dark chocolate and about did my head in. I stopped being able to cope with sugar when I was in my late …
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 …
Tahini Cookies made with collagen and eggs.Tahini cookies with flax eggs and a blend of pea protein and maca
It would be modest to say I have a tahini addiction. It is probably on par with my love of chocolate and coffee. Or coffee and chocolate. No matter. I have been looking to make my very own tahini cookie for ages now… and this is an evolution of my tahini freezer bites. An evolution because they are much more of a cookie. Chewy, subtly sweet and chocolatey.
I love how they have hints of the middle east in their flavor, which can be enhanced by adding cardamom, or by taking out the and chocolate chips and adding dried cranberries or chopped dates in their place.
You can make these vegan by making a flax egg (1 Tbsp flax meal + 3 Tbsp water) Be sure to mix it and pop it in the fridge for 15 minutes or you will have a pile of crumbles. Replace the collagen with a quarter the amount of Maca, Pea Protein or a blend of the two. I would not recommend a chia meal egg because it messes with the color and flavor too much, but I have not tried a whole chia egg.
EDIT* I now use a konjac egg for the vegan option. It is flavorless and bakes just as well. (1/2 tsp glucomannan/konjac powder in 1/4 cup water)
One of my kids had a clear preference for the pea protein version while the other two favor the Maca. I use a blend of Red and Black Maca but yellow will work here as well. Maca lends a lovely malted flavor to the cookie and we often sub out the collagen in favor of it. My children are unabashedly disapproving of tahini except in hummus but they don’t really notice in the maca version.
I tried these out on a hoard of “normal children” who are accustomed to eating store bought cookies and they gobbled them up and verbalized their approval so we will just consider that a win.
I use a medium melon baller out of the Jenaluca set to get them perfect but you can roll them out as well if you chill them first.
Tahini chocolate chip cookies
Mini Batch: makes 4-6 cookies
Ingredients:
1/4 cup tahini
2 scoops collagen peptides /4Tbsp (sub with 1 Tbsp Maca or pea protein)
2 Tbsp coconut flour
1 egg
1/4 tsp baking soda
1/4 tsp pink salt
1/4 tsp vanilla
A pinch to 1/8 tsp cinnamon
1/4 tsp pure monk extract powder (slightly heaping)
12 drops liquid stevia drops or 1/4 teaspoon pure stevia powder (optional, but leave in for vegan version)
Mix tahini and egg/flax egg with monkfruit and stevia
Add baking soda, pink salt, vanilla and mix
Add collagen or maca/pea protien and mix
Add coconut flour and mix.
Fold in Lily’s chocolate chips or fresh cranberries
Form into balls and flatten
Bake in preheated oven at 325°F for 10 min
*If using a food processor just add all ingredients except for the coconut flour and chocolate chips and blend until smooth, then blend in the coconut flour and fold in the chips.
Tahini Chocolate Chip Cookies (Keto, Paleo, Egg-Free, Vegan Option)
A soft & chewy keto chocolate chip tahini cookie recipe. I have been developing this recipe for a couple years now and I love it. It is not for the uber sweet tooth folks. When you have been no sugar for years your taste buds change. These are a clean cookie with no gut disrupting sweeteners, no eggs (but you can sub them in just fine), no nuts and no flour. I use collagen for flour and it yields a chewy texture and allows the tahini to shine, but for the vegan option I have found that straight maca powder bakes into a lovely malt flavor. I will sometimes do a blend of sacha inchi, maca and pea protein as I've found everyone's preferences are different. Depending on the size of scoop you use it will yield 12-16 cookies.
1.5tspkonjac powder(in 1 cup water = 3 konjac eggs)
3/4tspbaking soda
3/4tsppink salt
1tspvanilla
1/4tspCeylon cinnamon
1tsppure monk extract powder
1/2 - 3/4cupketo/paleo chocolate chipsI use Pasha 100% cacao chips or Lily's dark chocolate chips depending on who is eating them.
Vegan Version
3/4cuptahini
3tbspmaca powder(or blend of sacha inchi, pea protein & maca)
1/3cupcoconut flour
3konjac eggs(1.5 tsp konjac powder in 1 cup water | 1/2 tsp in 1/3 cup water = 1 egg)
3/4tspbaking soda
3/4tsppink salt
1tspvanilla
1/4tspceylon cinnamon
1tsppure monkfruit extract powder
1/2 - 3/4cupketo or paleo chocolate chipsI 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
Now, some people can handle the flavor of stevia and some cannot. I find it makes little difference in the sweetness when baking but on occasion (such as when serving these to children) I will add a couple tiny scoops of the vegan concentrated stevia powder from Trader Joe's. But know your audience. My husband and another friend seem to be able to taste it from a mile off and my own personal preference is to leave it to the monkfruit powder to work it's magic. And the monk is a concentrated powder rather than something like Lakanto which has erythritol in it.