Tahini Chocolate Chip Cookies {Grain-Free, Keto}
Soft and buttery with bites of dark chocolate in every bite! The tahini lends a unique taste and texture while also adding plant-based nutrition. Grain-free and 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
Storage: Keep cookies in an airtight container at room temperature for up to 4 or 5 days. They can be refrigerated for up to 10 days, and frozen for up to 1 year.