Have you ever involved tahini in cookies? Here is a great recipe to start with with and the bonus is that it is keto friendly, sugar-free and gluten-free; the nutty taste of tahini, the good dark chocolate chunks and the final sprinkling of salt will elevate the cookies over the top.
You need to chill the dough for 30 minutes before shaping and baking, this is a crucial step.
What makes these keto tahini chocolate chip cookies healthier?
You will notice that they’re filling, because the almond and tahini have a natural source of fiber and healthy fats, they keep you full and pleased.
They are low in carbs, so they won’t spike your blood sugar levels like regular cookies.
Ingredients needed to make the keto tahini chocolate chip cookies
- Butter:
- Tahini: Uses a good brand
- Almond meal
- Swerve Brown sugar-free sweetener, or Erythritol granulated sweetener
- Egg, to bind the cookie dough
- Vanilla extract, to add essence
- Baking powder: The leavening agent
- Baking soda: To help the cookies rise.
- Sea salt: To add to the dough and more to sprinkle after baking, for a favored sweet and savory taste.
- Chocolate: You can use conventional keto-friendly chocolate chips or chop up a chocolate bar.
- Walnuts or pecans: to provide a nutty flavor, optional.
How to make low carb tahini chocolate chips cookies?
Ingredients should be at room temperature.
In a large bowl mix together the butter, tahini and Swerve Brown sugar-free sweetener, whisk to homogenize, add the egg and vanilla extract, and whisk one more time to infuse the egg with the mix. Stir in the almond meal, chopped walnuts, if used, baking powder, baking soda and salt, give a quick stir with a spatula until you end up with a sticky dough. Add the chocolate chunks and fold them in the dough, cover with cling film and refrigerate for 30 minutes, then scoop the tahini cookie dough, using a tablespoon, for 12 equal pieces. Roll them into equal balls then place them on a cookie sheet lined with parchment paper, bake in a preheated oven to 375 °F/190°C. Bake for 9 to10 minutes, or until the edges are slightly browned.
Low Carb Tahini Chocolate Chip Cookies
Description
Ingredients
- 1/4 cup unsalted butter, 57 grams equivalent to 57 grams
- 1/4 cup tahini
- 1/2 cup keto friendly sweetener, I used Allulose
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups almond meal
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt and more for sprinkling after baking if desired
- A handful of chopped walnuts optional
- 1/2 cup keto friendly chocolate chunks, and some more to add on top of the cookies before baking I used Lindth 85 percent cocoa, or you can use keto friendly chocolate chips.
Instructions
- Preheat oven to 375 °F/190°C.
- Line a baking sheet with parchment paper.
- Make sure all your ingredients are at room temperature.
- In a large bowl mix together the butter, tahini and Swerve Brown sugar-free sweetener, whisk to homogenize, add the egg and vanilla extract, and whisk one more time to infuse the egg with the mix.
- Stir in the almond meal, chopped walnuts, if used, baking powder, baking soda and salt, give a quick stir with a spatula until you end up with a sticky dough.
- Add the chocolate chunks and fold them in the dough, cover with cling film and refrigerate for 30 minutes.
- Scoop the tahini cookie dough, using a tablespoon, for 12 equal pieces. Roll them into equal balls, you can add some more chocolate chips on top of the balls.
- Place them on the lined cookie sheet, bake in the preheated oven for 9 to10 minutes, or until the edges are slightly browned, keep them on the baking until they're totally cooled. Transfer to a serving plate and enjoy.
