Tahini Chocolate Chip Cookies (keto, paleo, no coconut flour, vegan option)

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 I developed it when I was struggling to digest coconut flour.  I use sesame flour in it’s place from Kevala. I like to use Lily’s Sweets Semi-Sweet Chocolate Chips or Whole Foods 365 Sugar Free Dark Chocolate Chips.

These are not overly sweet, which I like, but can be sweetened either by adjusting monkfruit or adding a couple tablespoons of your favorite keto sweetener blend, like swerve.  My kids eat them up and I have found that health conscious people like them. 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. Give them a shot and let me know what you think! Brenna xo

Tahini chocolate chip cookies

Brenna May

Makes 12-24 cookies 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.

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Prep Time 7 mins

Cook Time 10 mins

Course American, Dessert

Cuisine keto

Ingredients

  

• 1.5 tsp konjac root powder in 3/4 cup water
• 3/4 cup tahini
• 6 scoops collagen peptides / 3/4 cup sub with 3 Tbsp maca powder for vegan
• 1/2-3/4 cup sesame flour depending on thickness of tahini
• 3/4 tsp baking soda
• 3/4 tsp pink salt
• 1 tsp vanilla
• 1/8-1/4 tsp cinnamon
• 1 level teaspoon pure monk extract powder

Instructions

 

• Sprinkle konjac root into bowl with water and let set for two minutes.
• Add tahini, monkfruit, vanilla and other dry ingredients and mix
• Add dry ingredients and mix
• Fold in keto chocolate chips
• Form into balls and flatten
• Bake in preheated oven at 325°F for 10 min

Keyword Black tahini, chocolate chip cookies, keto, paleo