About
If you love sesame and tahini, then this Keto vegan recipe is made for you. Perfectly sweetened cookies are made with a blend of almond flour, tahini, sesame seeds, and an egg to bind it all together. They are scooped by teaspoonfuls onto a cookie sheet and flattened into a cookie shape then baked until they are golden brown and delicious. The baking process toasts the sesame seeds until they are sweet and roasted. Better yet, these cookies are Paleo too and effortless to make.
What else can I do with these cookies?
The cookies would be great dipped into dark chocolate on one side! They can be wonderfully paired with coffee and can easily be dunked and enjoyed that way as well. I like to use these cookies as a quick, high-fat snack paired with a protein. Another idea is to make a ganache filling and make tahini ganache sandwich cookies.
How else can I shape the cookies?
The recipe uses a one teaspoon-sized cookie scoop to portion the cookies, so they are the same and bake evenly. The dough is pretty malleable, so instead of scooping them with a cookie scoop, the mixture can be rolled into a log and then cut into even rounds. The cookie scoop method will result in the most uniform cookies, however.
How do I store finished cookies?
The cookies can be store in an airtight container at room temperature for up to one week. They can also be placed into an airtight container in the freezer for up to one month. They are hard straight from the freezer but are still delicious when you are in a pinch.
Serving suggestions
Keto Vegan Tahini Cookies would be delicious dunked in this Keto coffee.
Ingredients
- 1 cup almond flour
- ¼ cup tahini
- ⅓ cup sesame seeds
- ½ cup the ultimate icing sugar replacement by swerve
- ¼ teaspoon coarse kosher salt by morton
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 ½ tablespoon organic ground flax seed by wild oats
- 3 tablespoon water
Instructions
- Preheat oven to 350 F. Add all of the ingredients into the bottom of a food processor (almond flour, tahini paste, sesame seeds, egg, Swerve confectioner’s sugar, kosher salt, baking soda, vanilla extract, ground flax seed and water). Feel free to use almond extract here instead.
- Pulse until combined. The dough should crumble and then form into a ball. Once the dough forms into a ball and begins to spin around the food processor in one mass it is ready.
- Use a one teaspoon cookie scoop to portion the cookie dough onto a baking sheet. Make sure the cookie scoop is filled and then leveled. Scoop it onto the cookie sheet flat side down. Place the cookie dough balls about 1” apart. They do not spread at all, only as much as you press them in the next step.
- Use the bottom of a glass cup or bowl to press the cookie dough mounds into flat cookies. Allow them to spread to about 2”-2 ½” across. They do not need to be perfect but the more uniform you make each cookie the more evenly they will bake.
- Bake cookies for 12-13 minutes until golden brown and delicious.
Nutrition Facts
- Servings: 24
- Calories: 56.4kcal/236.0kJ (per serving)
- Fat: 4.7g (per serving)
- Carbs: 5.1g (per serving)
- Protein: 1.8g (per serving)
