Tahini (sesame paste) is a staple in my pantry. Tahini is a great source of minerals and healthy fats. It also pairs very well with chocolate, which helps mask any background bitterness.
I make 18 cookies out of this recipe (3 cookies per serving). Each cookie has only 1g net carb.
INGREDIENTS (6 servings)
- 1 large egg
- 60g tahini
- 25g almond flour
- 20g coconut flour
- 15g dark chocolate (70%)
- 3g sweetener/stevia
- 1 tsp almond extract (optional)
- 1 g xanthan gum (optional)
- pinch of salt
INSTRUCTIONS
- Mix wet ingredients (eggs, almond extract, tahini).
- Mix dry ingredients (flour, stevia, xanthan, salt).
- Chop chocolate and add to dry mixture.
- Add dry to wet ingredients, mix into firm dough.
- Bake at 180°C/350°F for about 15-20 min (baking times will vary by oven type).
NOTES
- Tahini macros vary wildly by brand and highly prone to errors (should be about 1g net carb per tbsp).
- Coconut and almond flours vary in absorbency:
- If dough is too sticky, add more coconut flour
- If dough is too dry, reduce coconut flour
- Always adjust sweetener to taste.
- Almond extract can be swapped for vanilla (or omitted).
- Xanthan gum can be omitted, but it does help absorb some of the excess liquid (this dough can be a bit sticky). If you prefer a more “dry” dough, add more coconut flour or chopped almonds.
MACROS PER SERVING (3 cookies or 1/6 recipe)
140 cal | 11g fat | 3g net carbs | 6g protein