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Black Tahini Butterscotch Chip Cookies
Brenna May
A tasty keto cookie for Fall festivities!
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Prep Time
10
mins
Cook Time
10
mins
Course
American, Dessert, Snack
Cuisine
American, keto
Ingredients
1.5
tsp
konjac root powder in 3/4 cup water
3 “eggs”
3/4
cup
black tahini
3/4
tsp
baking soda
3/4
tsp
pink salt
1
tsp
vanilla
1/4 - 1/2
tsp
cinnamon
(optional)
1
tsp
pure monk extract powder
slightly heaping
6
scoops Vital Proteins collagen peptides
1/2
cup
Sesame Flour
I use Kevala
Instructions
Pour 3/4 cup water into a bowl, add konjac root powder and whisk together. Let sit for 2 minutes.
Add black tahini, monkfruit, baking soda, pink salt, vanilla and cinnamon and mix.
Add collagen and sesame flour and fold together with a spoon.
Fold in Lily’s chips
Form into balls and flatten (I use a medium Jenaluca scoop)
Bake in preheated oven at 225°F for 10 min (for butterscotch chips)*
Remove and let cool.
Notes
*If using standard chocolate Lily’s chips feel free to bake at 325°F for 8-10 minutes, more for larger cookies.
Keyword
Black tahini, butterscotch, chocolate chip cookies, dessert, halloween, keto, paleo, tahini