Low Carb Tahini Chocolate Chip Cookies
Description
These chocolate chip tahini cookies are delectable with a nutty twist on the classic chocolate chip cookies, and the bonus is that they are keto-friendly.
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 your oven to 375°F (190°C) and line a baking sheet with parchment paper. Ensure all ingredients are at room temperature before starting.
- Mix the wet ingredients: In a large bowl, whisk together the butter, tahini, and allulose sweetener until smooth and homogenized. Add the egg and vanilla extract, then whisk again until fully incorporated.
- Form the dough: Stir in the almond meal, baking powder, baking soda, salt, and chopped walnuts (if using). Mix with a spatula just until a sticky dough forms.
- Chill: Gently fold in the chocolate chunks. Cover the bowl with cling film and refrigerate for 30 minutes.
- Shape: Scoop the chilled dough using a tablespoon to make 12 equal portions. Roll each portion into a ball and place them on the prepared baking sheet. For a nicer look, press a few extra chocolate chips on top of each ball.
- Bake and cool: Bake for 9 to 10 minutes, or until the edges are lightly golden brown. Remove from the oven and let the cookies cool completely on the baking sheet to firm up. Transfer to a serving plate and enjoy!
Video
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