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 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.
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