These keto tahini chocolate chip cookies are a delightful twist on the classic treat, offering a unique nutty flavor and satisfying texture. They are not only delicious but also cater to various dietary needs, being paleo-friendly, gluten-free, grain-free, and easily adaptable to vegan and nut-free diets. This guide provides a comprehensive look at how to create these amazing cookies, including ingredient substitutions, baking tips, and storage instructions.
The Accidental Magic
The recipe for these "Life Changing" cookies was born out of a craving and a bit of experimentation. After a family vacation, the desire for tahini and chocolate led to mixing dough, a stint in the fridge, and the addition of an egg and baking soda. The result was magical.
Ingredients and Substitutions
Core Ingredients
- Almond Flour: Almond flour is the primary base, adding protein and healthy fats.
- Tahini: This ground sesame seed paste provides a unique, nutty flavor. Soom Foods Tahini is generally recommended, but Whole Foods also carries a decent one.
- Sweetener: Maple syrup, honey, or coconut sugar can be used. For a keto-friendly option, consider Lakanto's Golden Monkfruit Sweetener with Allulose.
- Egg: An egg acts as a binder. It can be substituted with a flax egg (1 tablespoon ground flaxseed meal whisked with 3 tablespoons water, left to thicken for 5 minutes).
- Chocolate Chips: Dairy-free chocolate chips are recommended for a refined sugar-free version, but any chocolate chips or chopped chocolate can be used.
Substitutions
- Tahini: Any nut butter (almond, peanut, cashew, or sunflower seed butter) can replace tahini. Note that sunflower seed butter may turn the cookies green due to a reaction with baking soda.
- Sweetener: A 1:1 sugar substitute can be used in place of maple syrup or coconut sugar.
- Butter: Coconut oil can be substituted for butter in equal amounts.
Optional Ingredients
- Collagen Peptides: A scoop of collagen peptides can be added for extra protein without altering the flavor or texture.
- Shredded Coconut: Adds texture and flavor, especially when toasted.
- Sea Salt Flakes: A sprinkle of sea salt flakes on top enhances the overall flavor profile.
Step-by-Step Instructions
Basic Recipe
This recipe makes about 16-18 cookies.
Ingredients:
- ¼ cup unsalted butter, softened (or melted coconut oil)
- ½ cup tahini, well stirred
- ½ cup plus 1 tablespoon granulated Golden monk fruit sweetener (or other 1:1 sugar substitute)
- 1 egg, room temperature (or flax egg)
- 2 teaspoons vanilla extract
- 1-½ cups blanched almond flour
- 3 tablespoons coconut flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup shredded or flaked coconut, unsweetened (optional)
- ½ cup low-carb chocolate chips
- Sea salt flakes (optional)
Instructions:
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Wet Ingredients: In a large mixing bowl, combine the softened butter, tahini, and sweetener. Mix until smooth, about 2-3 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract.
- Incorporate Dry Ingredients: Add the almond flour, coconut flour, baking soda, and salt to the wet mixture. Thoroughly combine until a cookie dough forms.
- Fold in Add-Ins: Fold in the shredded coconut and chocolate chips until combined.
- Shape Cookies: Using a cookie scoop, spoon out portions of cookie dough. Slightly flatten each portion between your palms.
- Bake: Place each cookie on the prepared baking sheet, about 2 inches apart.
- Bake Time: Bake for 8-10 minutes. The cookies should be slightly under-done and not browned.
- Cool: Remove from oven. Immediately sprinkle with flaky sea salt (optional). Allow the cookies to cool for at least 5 minutes on the baking sheet before transferring them to a wire cooling rack.
Alternative Recipe
This recipe makes 12 cookies.
Ingredients:
- 1 egg (or flax egg for vegan)
- 1/2 cup coconut sugar (or monk fruit for a glucose-friendly option)
- 1/2 cup tahini
- 2 tablespoons melted ghee (or coconut oil)
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup allulose sweetened dark chocolate chips
- Maldon salt
Instructions:
- Preheat and line: Preheat oven to 350 degrees, and line a baking sheet.
- Combine: Mix together the wet ingredients and dry ingredients separately from one another. Combine the two and mix until well incorporated.
- Fold: Fold in your chocolate chips, and use a small cookie scoop to roll ~12 cookies into balls. Flatten them with your palm to form a cookie shape.
- Bake: Bake for 8-11 minutes, or until they are slightly golden (they are super yummy if you underbake them slightly!)
- Sprinkle: Sprinkle them with the Maldon salt immediately, and LEAVE them on the cookie sheet for 5-10 minutes, or until completely cooled.
Simple 3-Ingredient Recipe
Ingredients:
- 1 cup tahini
- 1/2 cup Swerve Brown sugar-free sweetener or Lakanto Golden sugar-free monk fruit sweetener (or substitute coconut sugar)
- 1 pasture-raised egg (or 2 flax eggs)
Optional Add-Ins:
- 1 tsp pure vanilla extract
- 1/2 cup sugar-free dark chocolate chips
- Maldon salt flakes for sprinkling on top
Instructions:
- Preheat oven to 350°F and line a cookie tray with parchment.
- Put tahini, sweetener, egg, and vanilla (if using) into a large bowl. Beat together until smooth. Fold in chocolate chips (if using).
- Roll dough into 10 to 12 balls. Place on tray and press down gently with a fork.
- Bake for 8-12 min, until just golden brown around the edges.
- As soon as they come out of the oven, sprinkle top with some sea salt flakes if desired.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
Tips for Perfect Keto Tahini Cookies
- Tahini Consistency: Ensure the tahini is well-stirred before use, as the oils tend to separate. A liquidy tahini is recommended for the best results.
- Sweetener Choice: The type of sweetener used can affect the taste. Lakanto's Golden Monkfruit with Allulose is recommended for its clean taste and lack of aftertaste.
- Shaping the Cookies: Slightly flatten each dough ball before baking, as the cookies do not spread much during baking.
- Bake Time: For a super soft and chewy cookie, bake for about 8 minutes. They may appear underdone but will continue baking on the cookie sheet.
- Cooling: Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. This helps them set properly.
- Dough Texture: The dough should be thick. If it's not, add a little more almond flour. If the dough seems too dry when mixing, resist the urge to add more liquid.
Storage Instructions
- Room Temperature: Cookies can stay out for 1 day.
- Refrigerator: Transfer cookies to a glass storage container and keep them in the refrigerator for up to one week.
- Freezer: Raw tahini cookie dough balls can be frozen for up to 3 months. Flash-freeze them on a baking sheet for 1 hour, then transfer to a freezer bag or airtight container. Bake as directed without thawing.
Why Tahini?
Tahini, made from ground sesame seeds, offers a unique flavor profile that is nutty, slightly bitter, and earthy. It's also high in fat, low in carbs, and low in sugar, making it a great addition to keto and low-carb diets. Tahini also bakes well and lends a nice caramel flavor.
Read also: Easy Low-Carb Cheese Crackers
Dietary Benefits
These keto tahini cookies are:
- Gluten-free
- Dairy-free (if using dairy-free chocolate chips and coconut oil)
- Paleo-friendly
- Vegan-friendly (if using flax egg)
- Keto-friendly
- Low in sugar
Variations and Add-Ins
- Coconut: Add unsweetened shredded or flaked coconut for a tropical twist. Toasting the coconut beforehand enhances its flavor.
- Nuts: Incorporate chopped pecans or walnuts for added texture and flavor.
- Spices: Add a pinch of cinnamon or nutmeg for a warm, comforting flavor.
- Citrus Zest: Lemon or orange zest can brighten up the flavor profile.
Serving Suggestions
- Enjoy these cookies as a standalone treat with a glass of almond milk or unsweetened tea.
- Serve them as part of a keto-friendly dessert platter.
- Pair them with a scoop of keto-friendly ice cream for a decadent dessert.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto