Tahini cookies are a regular occasion in our home. It took a while to bring my kids around to the flavor in place of peanut butter… but now they will eat them up with fervor. These are a coconut free iteration of this recipe, and …
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. …
This smoothie is dessert for all intents and purposes but is still healthy. With no sugar it is great for a keto diet and for breaking a fast. It has chai medicinal mushrooms, healthy fats, probiotics and bone broth protein to heal the gut. It is a great option for seed cycling in the luteal phase as it has sesame (black tahini) for progesterone support. I love black tahini as it has a unique flavor all it’s own. I also use it to make these cookies.
I use Ancient Nutrition Vanilla Bone Broth Protein, which is available in my Fullscript Practitioner Dispensary.* I use dōTERRA cardamom essential oil from the culinary collection and cinnamon cassia is a nice addition as well. The black tahini I get from Kevala Organics. Enjoy!
*I sometimes like to add modified citrus pectin, as clinical studies show it helps with a myriad of issues from autoimmunity to arthritis. I get MCP from EcoNugenics (PectaSol-C) as it is an extremely powerful immune modulator, detoxifier and supports cardiovascular and cellular health. It doesn’t taste like much so blends into everything and is available in my Fullscript.
This smoothie is full of gorgeous chai medicinal mushrooms from Four Sigmatic’s Chai Latte with Reishi, healthy fats, probiotics and bone broth protein to heal the gut. It is a great option for seed cycling in the luteal phase as it has sesame and sprouted …
This smoothie is dark and brooding with chocolate and black tahini and it is full of medicinal mushrooms, fermented fruits (think all the antioxidant benefits but keto) and sesame and sunflower for seed cycling in the luteal phase. I have boosted it with a powerful …
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 teens and so it was off the cards for years except on very rare occasions. Since developing autoimmune disease I leveled off even my natural sugar intake, and since about a year before my official diagnosis have not consumed sugars at all. It is a violent toxin in my body, so it is most unwelcome. It took me a couple years to develop a cookie recipe I liked and it has taken me another year to recreate my favorite dark chocolate espresso cookie as closely as I could. I heap in the espresso and very much enjoy these chewy wonders with white chips… although I miss mint chips and am trying to hunt down Lily’s new ones! Yes! They made Mint Chips! They also made Caramel, Butterscotch and Pumpkin Spice! For those of you who have followed me on Instagram, you might remember I wrote to Lily’s Sweets about a year and a half ago asking them to create white, mint, caramel and other varieties… and they sent me the first bags of white and caramel. I was so excited! I did find though, that the white chips didn’t survive baking like the others so it has taken me a while to come forward with this recipe, which is a slightly slower, lower bake. I hope you love it!
1/2cupLily’s White Chocolate ChipsButterscotch, Caramel Chocolate Chips (or Mint or Pumpkin Spice Chips if you can find them!)
Instructions
In a medium bowl, place water and sprinkle with konjac root powder. Wait 2 minutes.
Add tahini and mix
Add monk fruit, soda, salt, vanilla, espresso and mix
Add cacao and collagen and mix
Fold in Lily’s chips
Form into balls and flatten (I use a medium Jenaluca scoop)
Bake in preheated oven at 260°F for 10 minutes**
Notes
**for Lily's White Chocolate or Butterscotch Chips. If using other Lily's chips, bake in preheated oven at 325°F for 8-10 min (depending on size of cookie: I do 8 minutes for for my tiny cookies)**
Alright, my beauties. As most of you know… cultured hummus is my thing, my jam, my baby. I was strained to work within a particularly restrictive budget when we lived in Northern Ireland and frankly was overwhelmed and saddened by the lack of exciting food …
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.
Okay. Admittedly I have never been to Cuba. But a few years back the movie Chef came out and I was watching all that beautiful food happen and could almost taste it. My husband was working in Northern Ireland and I and the kids …