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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

Ingredients
  

  • 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

Instructions
 

  • 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