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Black Tahini Butterscotch Chip Cookies

Brenna May
A tasty keto cookie for Fall festivities!
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