Malted Maca Black Tahini Cookies (Vegan)
A soft & chewy keto black tahini caramel chocolate chip cookie recipe. It is not for the uber sweet tooth folks but my kids love them. 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 have found that straight red or black maca powder bakes into a lovely malt flavor. You can add collagen if needs be but depending on the thickness of the tahini it isn't necessary, and it'll certainly un-vegan it. Depending on the size of scoop you use it will yield 12-16 cookies.
Equipment
- oven
Ingredients
- 1 1/2 tsp konjac root powder in 3/4 cup water
- 3/4 cup black tahini well stirred
- 3 tbsp Red Maca
- 1/4 cup sesame flour or 4 scoops collagen (optional, only if the batter is too runny. Alternatively you can add another tablespoon Maca)
- 3/4 tsp baking soda
- 3/4 tsp pink salt
- 1 tsp vanilla
- 1 tsp pure monk extract powder slightly heaping
Instructions
- Sprinkle konjac root into bowl with water and let set for two minutes.
- Add black tahini, monkfruit, vanilla and other dry ingredients and mix
- Fold in keto chocolate chips
- Form into balls and flatten
- Bake in preheated oven at 325°F for 10 min