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.
Prep Time 7 mins
Cook Time 10 mins
Course American, Dessert
Cuisine keto
- 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
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