One with tahini. Add eggs, vanilla extract, and vanilla seeds. Under-bake, just a tad. Btw, I was too optimistic about bringing out matcha flavor; the tahini flavor is too strong for matcha to override it. And while tahini is some kind of butter, and most of us are familiar with at least one version of this-or-that-butter keto cookies, the idea for making tahini cookies just couldn't be ignored. Your email address will not be published. Greeting from Bulgaria! You’ll probably have to make two batches. Mmmmmmm. More about me →. Preheat oven to 350°F and prepare a baking sheet by lining it with parchment paper or a baking mat. One batch makes about 14 medium-sized cookies. In a medium bowl, whisk together coconut butter, tahini, egg, sweetener, and vanilla. In a large bowl, mix together tahini, erythritol, and softened butter. Vegan, paleo, and gluten free too. Add the dry ingredients- almond flour, coconut flour, baking soda and desiccated coconut- and thoroughly combine until the cookie dough forms. Using a wet fork, press onto each cookie. Because when you end up with a jar of tahini in your home and have absolutely no idea how to use it, you can make keto tahini cookies! If it is too runny, add in a bit more. Add the almond flour, coconut flour, shredded coconut, baking soda and salt to the wet mixture. Bake for 8-10 minutes (don't let them brown, they're better slightly under-done and will continue to bake a little during the cool time). Tahini Chocolate Chip Cookies {Paleo, Vegan, Keto} A chocolate chip cookie you can feel good about eating, that is full of healthy fats, fiber, and antioxidant rich dark chocolate. If you don’t have it, you could probably substitute a different type of nut butter for these coconut chocolate chip tahini cookies and consistency-wise, they’d turn out fine. Really appreciate your efforts! *I LOVE Lakanto monkfruit sweetener and the golden sweetener is extra good in these, *I always go for Lily's semi-sweet chocolate chips because they're sweetened with stevia (however, they are not vegan). . Google it and you’ll find some say to keep tahini in the refrigerator because its high oil content means it can go rancid quickly. I’m Abby and I focus on cooking and baking foods that are keto-friendly, gluten-free, sugar free, and delicious. Join 20 000+ members and get FREE new recipes every week. Okay, maybe that last one’s a stretch because it’s actually quite difficult to beat a sugared-up chocolate chip cookie (like, a REAL one) but I can honestly say these low-carb coconut chocolate chip tahini cookies come pretty darn close! Preheat the oven to 350°F. My jar of tahini says to keep at room temperature so I store it in the cabinet with our nut butters. Determined to sweeten up peoples' lives with lip-smacking keto and low-carb recipes. So, tahini. Are they to moisten/bind/rise? It’s possible, I promise. One warning, though: The final result were quite fragile cookies. Similar to what they serve over Falafel & Shawerma Sandwhiches. After cookies cooled completely, used 1 Tbsp of Lakanto maple syrup to lightly brush tops of cookies. Oh well. Are the vanilla seeds important? These are amazing! Great way to use up Tahini, thanks! But, it might actually come in handier to all those who dislike tahini. Besides the obvious use in baking, you can put a spoonful into a smoothie, or make easy dips or salad dressings with tahini, like this garlic tahini goodness on a bed of fresh greens. Allow the cookies to cool for at least 5 minutes. Thanks for the recipe!! Wow! Mix until smooth. If you’re a sea salt and chocolate kind of person, sprinkle a bit of sea salt on each cookie immediately after they come out of the oven. BOOM. I’ve heard a few different suggested storing methods. Roll scooped tablespoons of dough into a ball, then flatten each dough ball slightly before placing it onto a prepared cookie sheet. https://ketodietapp.com/Blog/lchf/low-carb-tahini-swirl-cookies These coconut chocolate chip tahini cookies are soft, chewy and a delightful low-carb/keto cookie that is also grain, gluten and dairy-free! BUT the flavor of tahini, along with the chocolate and coconut, are really what makes these low-carb cookies SOOOOO good. Required fields are marked *, Tisa has an MSc degree in Psychology, is a Ph.D. candidate in Neuroscience, and a passionate cook. Made out of ground sesame seeds, tahini has a delicious nutty flavor that’s a lot more mild than other nut/seed butters (and with an ever-so-slightly bitter, earthy taste). Fold in the chocolate chips. But now I’m deep into the rabbit whole of Google searching and I found a few sites that explain how ingredients with high amounts of chlorogenic acid can react with baking soda and baking powder. LOL, haha mystery solved! Left them in a cookie jar and the next morning the inside of the cookie turned green. I added a bit of cinnamon and dash of cardamom to the party, as well as cacao powder to half the batch. Add the coconut flour. Thank you, Lisa! Your email address will not be published. But to my defense, early summer is the time for cleaning up the refrigerator (for those of us who somehow bypassed that obligation in spring). Make sure to find a brand of tahini you really love! Line a baking pan with parchment paper and preheat the oven to 350°F (175°C). Yup. The following recipe goes out to all the tahini lovers. With this recipe, vanilla extract should do the job well enough. This nutritional information is approximate and is provided for convenience as a courtesy. The best way to eat them- dunked into a glass of your choice of milk, of course. Btw, I was too optimistic about keto tahini cookies out matcha flavor ; tahini. 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