Chocolate Chip Tahini Cookies (keto, paleo, vegan)


Alright my friends.  This is a recipe that I have posted before but it has undergone a subtle but very important change.  If I’m honest I was literally terrified to post it at first because I have imagined in my loopy introverted world that someone might steal my idea.  Okay… forgive me please as I was dealing with 38 years of built up toxins that my body could not purge.  After figuring out this “subtle” egg replacement and finally getting this recipe as I wanted it, my gut and health issues took a drastic turn for the worse. More on that here if you’re bold enough to read it.  I couldn’t eat coconut flour without experiencing some terrible inflammation so I had to take a break.  Months of bone broth and nearly carnivore/pescavore diet later my gut is in much much better shape and I can eat some vegetables again, but mostly only the “fruit” of the plant: green beans, asparagas, squash etc and the occasional sweet potato!  But it’s FOOD!  So I’m happy and grateful that I’m at least in part back.  But friends, I had a dear friend over and the last time I saw her this recipe was in it’s beginning process and it has come so far!  So I decided it was the day to try it again and guess what!?!  NO INFLAMMATION!  I’m so happy. (Saying that in a whisper with my hands together… so excited I don’t want to jinx it.)  Laugh. Out. Loud.

Gaaahhh they are so yummy and chewy.  First of all, I have a small obsession with tahini… I had to give it up for a while so having it back is a real treat!  I use the Pascha Organic 100% Cacao Unsweetened Dark Chocolate Chips because Lily’s had to go and use SOY lecithin in their chips.  But if you like sweet chocolate and can abide soy then go with the Lily’s Sweets Stevia Sweetened Dark Chocolate Chips.

They are not overly sweet, but keep in mind that ones tastebuds change after one has been keto for a year or so.  So they are not for the faint of heart.  My kids like them though and I have found that health conscious people tend to really like them.  And to be honest, I have fooled your average American group of children with them as well on more than one occasion.

SO THE SECRET:

Okay, if you decide to do this and blog it PLEASE give credit where credit is due because this came from a lot of research and thought and a late night epiphany brought on my my Naturopathic Doctor informing me that I am allergic to eggs.  BLOOD, SWEAT AND TEARS!  Alright… (breathing) a long time ago I started using konjac root (glucomannan) powder as a replacement for xantham gum in gluten free recipes because… xantham gum is pure evil.  Lol.  Okay, that’s extreme but it really is NOT good for your gut!  Konjac root gels nicely and after so much disappointment with so many vegan egg replacements which are fine in breads and some baked goods but NOT fine in cookies in my opinion.  I was laying awake mourning the loss of eggs and I had an epiphany about konjac root eggs.  I got up… at 11pm at night, and went to work in my little kitchen and the result was just… perfect.  Now, konjac powder is a very common ingredient in many asian countries and has been around for a very long time so for now I trust that it is safe.

So give this a shot and tell me what you think!  And if you like it please share it!  Since changing my hosting and becoming ill I have lost a lot of my followers so I’d love the help getting them back. 

All my blood, sweat, tears… and love,

Brenna xo

Tahini Chocolate Chip Cookies (Keto, Paleo, Egg-Free, Vegan Option)

Brenna May
A soft & chewy keto chocolate chip tahini cookie recipe. I have been developing this recipe for a couple years now and I love it. It is not for the uber sweet tooth folks. When you have been no sugar for years your taste buds change. These are a clean cookie with no gut disrupting sweeteners, no eggs (but you can sub them in just fine), no nuts and no flour. I use collagen for flour and it yields a chewy texture and allows the tahini to shine, but for the vegan option I have found that straight maca powder bakes into a lovely malt flavor. I will sometimes do a blend of sacha inchi, maca and pea protein as I've found everyone's preferences are different. Depending on the size of scoop you use it will yield 12-16 cookies.
Prep Time 10 mins
Cook Time 12 mins
Course Dessert
Cuisine egg free, keto, nut free, paleo, Vegan
Servings 12 cookies

Equipment

  • Medium Sized Bowl
  • Whisk
  • Spoon
  • Oven or toaster oven

Ingredients
  

Keto Version

  • 3/4 cup tahini
  • 3/4 cup collagen peptides Vital Proteins
  • 1/3 cup coconut flour
  • 1.5 tsp konjac powder (in 1 cup water = 3 konjac eggs)
  • 3/4 tsp baking soda
  • 3/4 tsp pink salt
  • 1 tsp vanilla
  • 1/4 tsp Ceylon cinnamon
  • 1 tsp pure monk extract powder
  • 1/2 - 3/4 cup keto/paleo chocolate chips I use Pasha 100% cacao chips or Lily's dark chocolate chips depending on who is eating them.

Vegan Version

  • 3/4 cup tahini
  • 3 tbsp maca powder (or blend of sacha inchi, pea protein & maca)
  • 1/3 cup coconut flour
  • 3 konjac eggs (1.5 tsp konjac powder in 1 cup water | 1/2 tsp in 1/3 cup water = 1 egg)
  • 3/4 tsp baking soda
  • 3/4 tsp pink salt
  • 1 tsp vanilla
  • 1/4 tsp ceylon cinnamon
  • 1 tsp pure monkfruit extract powder
  • 1/2 - 3/4 cup keto or paleo chocolate chips I use Pasha 100% cacao chips or Lily's dark chocolate chips depending on who is eating them.

Instructions
 

  • Preheat oven to 325°F
  • In a medium bowl, pour 1 cup water, sprinkle the konjac root powder and whisk. let sit for 2 minutes to thicken.
  • Add tahini and whisk together with the konjac eggs.
  • Add monkfruit, baking soda, pink salt, vanilla, cinnamon and stevia (if using) and whisk until creamy.
  • Add coconut flour and either collagen peptides OR maca powder/maca blend and fold together with a spoon.
  • Add paleo/keto chocolate chips or organic raisins/cranberries/dates of choice.
  • Use cookie scoops or an ice cream scoop with a bit of coconut oil to form balls on the cookie sheet, and then with coconut oiled hands press them down a bit with your palms to flatten them. They do not flatten on their own.
  • Bake at 325°F for 10-13 minutes. 10 min for the bite sized cookie scoops and 12-13 for the medium scoops. If you make bigger cookies you may need to bake them for longer, depending on your oven.

Notes

Now, some people can handle the flavor of stevia and some cannot.  I find it makes little difference in the sweetness when baking but on occasion (such as when serving these to children) I will add a couple tiny scoops of the vegan concentrated stevia powder from Trader Joe's.  But know your audience.  My husband and another friend seem to be able to taste it from a mile off and my own personal preference is to leave it to the monkfruit powder to work it's magic.  And the monk is a concentrated powder rather than something like Lakanto which has erythritol in it.
Keyword chocolate chip cookies, cookies, keto, paleo, tahini, vegan

Thrive Market

 

Pascha Organic 100% Cacao Unsweetened Dark Chocolate Chips 8.8 oz bag


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