EASY-PEASY TAHINI COOKIES (keto)
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I absolutely love these low-carb tahini cookies. Slightly crunchy on the outside. Soft and chewy on the inside. Ridiculously tasty and easy to make. So, YES, you want to try them!
The base recipe has only 3 ingredients. That’s right — just 3! However, I have provided a few different add-ins below, so see what suits your fancy.
Side note: If nut allergies aren’t an issue, check out my original Easy-Peasy Peanut Butter Cookies here!
Easy-Peasy Tahini Cookie Recipe
Ingredients for 10-12 cookies:
1 cup drippy 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, see note below*)
1 tsp pure vanilla extract (optional)
1/2 cup sugar-free dark chocolate chips (optional but highly recommended)
Maldon salt flakes for sprinkling on top (optional but highly recommended)
*Note: To make the flax eggs, combine 2 Tbsp ground flax with 5 Tbsp warm water, and allow the mixture to sit for 10 minutes until it has a gloopy, egg-like consistency.
Directions:
Preheat oven to 350°F and line a cookie tray with parchment.
Put tahini, sweetener, egg, and vanilla into a large bowl. Beat together until smooth. Fold in chocolate chips.
Roll dough into 10 to 12 balls. Place on tray (I used 2 trays to spread them out more) and press down gently with a fork.
Bake for 8-12 min, until just golden brown around the edges (see note below*). 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.
*Note: All ovens are a little different. The first time you make these cookies, watch them closely to determine the cook time that works best for you. The key with these is to slightly under-bake them so they get that nice crispy outside and soft, chewy inside.
Easy-Peasy Tahini Cookies can be stored at room temperature for a few days, in the fridge for a week, or in the freezer for 1 to 2 months. I actually love them straight from the fridge, but my kids like to warm them up and crumble them on top of their smoothies or ice cream.
