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.
Equipment
- Medium Sized Bowl
- Whisk
- Spoon
- Oven or toaster oven
Ingredients
Keto Version
- 3/4 cup tahini
- 3/4 cup collagen peptides Vital Proteins
- 1/3 cup coconut flour
- 1.5 tsp konjac powder (in 1 cup water = 3 konjac eggs)
- 3/4 tsp baking soda
- 3/4 tsp pink salt
- 1 tsp vanilla
- 1/4 tsp Ceylon cinnamon
- 1 tsp pure monk extract powder
- 1/2 - 3/4 cup keto/paleo chocolate chips I use Pasha 100% cacao chips or Lily's dark chocolate chips depending on who is eating them.
Vegan Version
- 3/4 cup tahini
- 3 tbsp maca powder (or blend of sacha inchi, pea protein & maca)
- 1/3 cup coconut flour
- 3 konjac eggs (1.5 tsp konjac powder in 1 cup water | 1/2 tsp in 1/3 cup water = 1 egg)
- 3/4 tsp baking soda
- 3/4 tsp pink salt
- 1 tsp vanilla
- 1/4 tsp ceylon cinnamon
- 1 tsp pure monkfruit extract powder
- 1/2 - 3/4 cup keto or paleo chocolate chips I 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.