The chocolate chip cookie. Probably one of the most challenging recipes to “healthify.” Why? For one, it is a childhood staple that evokes so much nostalgia in almost everyone, so there is an emotional component attached to it. Secondly, everyone has their preference: soft and chewy, crisp and crunchy, made with just chocolate chips or also with walnuts, sprinkle with sea salt or leave it out? So many variations. I personally prefer soft and chewy, with big chunks of dark chocolate, sometimes with walnuts and sea salt. It can simply depend on my mood.
When it comes to baking in general, I’m playing around with getting back to basics. Eggs and butter are making an appearance once again and I am loving it. The main difference? Using erythritol as a sweetener (I use Swerve brand), which is keto-friendly and much more blood sugar balancing. It is having a moment and rightfully so. I completely support this swap.
A special component of these cookies is the tahini. I had heard of tahini being used in chocolate chip cookies, and I think the two flavor profiles pair really well together, so I decided to give it a go. As I have mentioned, I have been playing around with keto baking, and I am loving it. I am also learning a lot about baking that – despite writing an entire cookbook on the subject – I didn’t necessarily know before. In this recipe you cream the butter, tahini and erythritol in a stand-mixer first. Given that I have primarily done purely plant-based baking in the past, this is neither something that I have done nor written in my recipes. Using real butter is still something I am getting used to.
I am always hesitant to offer substitutions right out of the gate because it is likely that I haven’t tested the recipe that way. Unless I am writing a book, I am not one of those recipe creators that tests a recipe in the million different ways you could create it. I just don’t have time for that. So I say this with fair warning: I am sure you could make this recipe using vegan butter and maybe even room temperature coconut oil if desired. However, this may affect results.
This cookie recipe was also the first time I used Lakanto chocolate chips. Are you starting to see a trend here? I am all about lower sugar these days. I think traditional sugar has its place, sure, but consuming it shouldn’t be an every day occurrence. I enjoy sweet treats almost every day, so I am upgrading where I can.
I noticed a difference in these cookies immediately as I took them out of the oven. The shape and smell is more similar to a chocolate chip cookie as I know it! The two components of a gluten-free and vegan baked good that are most affected are texture and form. They don’t rise or spread like the traditional versions. If your diet requires you to eat gluten-free and/or vegan, this is something you come to accept. These baked goods still taste amazing! But again, nostalgia can be a powerful thing, and it made my heart happy to make cookies this way. I hope it does for you too!
Tahini Chocolate Chip Cookies {Grain-Free, Keto}
Equipment
- Stand mixer with paddle attachment
- Mixing bowls
- Baking sheets
Ingredients
- 8 tablespoons grass-fed butter room temperature (equals 1 stick)
- 1/2 cup tahini
- 3/4 cup granulated erythritol or granulated sugar of choice (I used Swerve brand)
- 2 eggs beaten, and at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup chocolate chips dairy-free and/or sugar-free if desired
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and erythritol at medium speed until light and fluffy, about 5 minutes. Add eggs and vanilla and continue mixing at medium speed for another 5 minutes.
- In a separate medium bowl, combine the almond flour, baking soda, baking powder and sea salt. Slowly add the flour mixture to the butter mixture at low speed until just combined. Using a spatula, fold in the chocolate chips. Transfer the bowl to the refrigerator for one hour.
- When the cookies are ready to bake, preheat the oven to 325 degrees and line two baking sheets with parchment paper. Use your hands, a spoon, or cookie scoop to gather dough and form balls of equal size, making sure to space them 2-3 inches apart.
- Bake for 13 to 16 minutes until golden brown around the edges. Let the cookies cool on the baking sheets until you are able to handle, then transfer them to a wire rack to cool for at least 30 minutes.
Notes
