Chocolate Chip Tahini Cookies (Paleo, Keto, Vegan Option)

Recipe by Brenna May @culturedbite

Tahini Cookies made with collagen and eggs.
Tahini cookies with flax eggs and a blend of pea protein and maca

It would be modest to say I have a tahini addiction. It is probably on par with my love of chocolate and coffee. Or coffee and chocolate. No matter. I have been looking to make my very own tahini cookie for ages now… and this is an evolution of my tahini freezer bites. An evolution because they are much more of a cookie. Chewy, subtly sweet and chocolatey.

I love how they have hints of the middle east in their flavor, which can be enhanced by adding cardamom, or by taking out the and chocolate chips and adding dried cranberries or chopped dates in their place.

You can make these vegan by making a flax egg (1 Tbsp flax meal + 3 Tbsp water) Be sure to mix it and pop it in the fridge for 15 minutes or you will have a pile of crumbles. Replace the collagen with a quarter the amount of Maca, Pea Protein or a blend of the two. I would not recommend a chia meal egg because it messes with the color and flavor too much, but I have not tried a whole chia egg.

One of my kids had a clear preference for the pea protein version while the other two favor the Maca. I use a blend of Red and Black Maca but yellow will work here as well. Maca lends a lovely malted flavor to the cookie and we often sub out the collagen in favor of it. My children are unabashedly disapproving of tahini except in hummus but they don’t really notice in the maca version.

I tried these out on a hoard of “normal children” who are accustomed to eating store bought cookies and they gobbled them up and verbalized their approval so we will just consider that a win.

I use a medium melon baller out of the Jenaluca set to get them perfect but you can roll them out as well if you chill them first.  

Tahini chocolate chip cookies

Mini Batch: makes 4-6 cookies

Ingredients:

  • 1/4 cup tahini
  • 2 scoops collagen peptides /4Tbsp (sub with 1 Tbsp Maca or pea protein)
  • 2 Tbsp coconut flour
  • 1 egg
  • 1/4 tsp baking soda
  • 1/4 tsp pink salt
  • 1/4 tsp vanilla
  • A pinch to 1/8 tsp cinnamon
  • 1/4 tsp pure monk extract powder (slightly heaping)
  • 12 drops liquid stevia drops or 1/4 teaspoon pure stevia powder (optional, but leave in for vegan version)
  • 1/4 tsp Baking soda

Standard Batch: makes 12-24 cookies

Method:

  1. Mix tahini and egg/flax egg with monkfruit and stevia
  2. Add baking soda, pink salt, vanilla and mix
  3. Add collagen or maca/pea protien and mix
  4. Add coconut flour and mix.
  5. Fold in Lily’s chocolate chips or fresh cranberries
  6. Form into balls and flatten
  7. Bake in preheated oven at 325°F for 10 min

*If using a food processor just add all ingredients except for the coconut flour and chocolate chips and blend until smooth, then blend in the coconut flour and fold in the chips.

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Medium Drowned…

It’s been a busy, mind numbing season. I’ve been experimenting with grain free treats and have several of my favorite recipes in edit mode. Last week though, my laptop met with an untimely death when I was waking up with 16oz of unlidded hot hot coconut vegan bulletproof coffee (canned full fat coconut milk, a tablespoon of coconut oil and some water frothed to foaming and poured over 6 shots of stovetop espresso). My preferred way of meeting the morning. I was a little distracted with my wiggling toddler and was trying to finish up some Christmas shopping when i smacked my tall cup over, literally drowning my laptop in the stuff. I mean… I tipped it sideways and coffee was literally pouring out the ports. 🤦🏻‍♀️😖

All that to say… it may be some time before I put up any new posts… but you can follow my creations on Instagram @culturedbite and I’ll do my best to share! Ah… mom life.


Paleo Tahini Freezer Bites

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Nut-Free, dairy-free, sugar-free, paleo, keto

Recipe by Brenna May @culturedbite

These are a work in progress but are my favorite little treat.  They got me through eight months of the brutal anti-mycotoxin Kauffman diet, which I might add, one is only meant to do for 2 months but as I have friends and children incidents happened and I had to re-start it about 20 times! Let’s just say I’m glad to be done and am happy to eat things like bananas and pears again. These bites are the only survivor. Lol. They are super addictive little fat bomb and contain no sugar.  Yay! 

If sugar doesn’t bother you, you can sub the stevia and Sukrin Fiber Gold Syrup for raw honey or maple syrup.  I make these with only the stevia because I’m a weirdo and am not a fan of overly sweet things.  I use a medium melon baller out of the Jenaluca set.  I have done this with a bit of tapioca flour as well for a chewier cookie texture.  Take your coconut flour down to 2/3 cup and add a 1/4 cup tapioca/cassava.  If you want it to actually look like a cookie, take your coconut flour down to 1/2 cup but make sure you add the psyllium husk.  I love how they have hints of the middle east in their flavor, which can be enhanced by adding cardamom, or by taking out the espresso and chocolate chips and adding dried cranberries or chopped dates in their place.

They are best frozen, and take on a gorgeous chewy texture, which you absolutely want if you are only using stevia drops to sweeten them.  If you leave them out they will be like a fluffy little subtly sweet ball, which personally I don’t find as satisfying.  You can make these vegan by making a flax egg (1 Tbsp flax meal + 2.5-3 Tbsp water) or a psyllium husk egg (1 teaspoon husk powder + 3 teaspoons of water) to replace each egg. Makes 40-60 bites.

Ingredients:

*I use Lily’s stevia sweetened chocolate chips, Enjoy Life dark chocolate chips, semi-sweet chips or Pascha 85% dark chocolate chips, depending on what I am going for.  You can put in up to 2 cups if you like a bigger chocolate hit.

Preparation:

  1. Preheat oven to 325 degrees Fahrenheit (160 C)
  2. Cream tahini and sugar/sweetener of choice in mixer for 5 minutes. (or if using a high powered blender just add all ingredients save coconut flour and chocolate chips and blend until smooth, then stir in coconut flour and fold in chips)
  3. Add eggs and mix.
  4. Add soda, salt, vanilla and mix.
  5. Add espresso & cinnamon and mix.
  6. While mixer is on, add coconut flour slowly.
  7. Make sure batter is cool then fold in chocolate chips.
  8. Chill in the freezer for 10-20 minutes
  9. I use a spring loaded melon baller for these but you can scoop by spoonfuls and roll them into balls, place on a parchment lined cookie sheet and flatten slightly.  If you’ve rolled them out by hand, chill in freezer for 10 minutes.
  10. Bake at 325 degrees Fahrenheit for 10-15 minutes, depending on size of cookies. They are done when center is just set.
  11. Take them out immediately and set them in their tray on the stove to cool.  They continue to bake on the tray.