Keto Tahini Chocolate Chip Cookies

Yes, classic Keto chocolate chip cookies are great, and we all love them. However, you have got to try this tahini version. These Keto cookies are rich, chewy, nutty, and addictive, don’t say we didn’t warn you! This recipe requires minimal ingredients to make and less than 10 minutes of active preparation time. The remaining prep time represents the chilling time of the dough in the fridge. These low-carb cookies pair well with coffee, or even better, Keto ice cream! This batch yields 12 small cookies, with only 3g of net carbs each. You can also divide the dough into 6 large cookies, but keep in mind that they will need more time in the oven.

Do you have to use tahini?

The short answer is no. However, tahini is the star ingredient in this recipe. It gives these cookies a slightly smokey and nutty flavor. The recipe calls for 50% tahini and 50% butter for ideal texture and stability. If you aren’t a fan of tahini, you can replace it with cashew butter or peanut butter. Another ingredient that plays a role in the texture and flavor is the almond meal. Unlike almond flour, almond meal is made from whole almonds (unblanched), giving these Keto Tahini Chocolate Chip Cookies a chewy texture and a nuttier flavor. You can switch it for almond flour if that’s what you have on hand or if you want a more subtle flavor.

What can you replace the chocolate chips with?

You can use your preferred chocolate as long as it is Keto-friendly. Chop up your favorite chocolate bar into chunks and fold them into the dough. You can also add chopped nuts for added texture and flavor.

Does this recipe freeze well?

Absolutely! After you prepare the dough and chill it, portion it into 12 balls and freeze them. Once the cookie dough balls are rock hard, throw them in a zip lock bag and freeze them for up to 3 months. Thaw them for an hour on a baking sheet before baking them.