Tahini cookies

The following recipe goes out to all the tahini lovers … But, it might actually come in handier to all those who dislike tahini. Why? Because when you end up with a jar of tahini in your home and have absolutely no idea how to use it, you can make tahini cookies!

I know, I know, it’s summertime, and I keep bringing up cookies that we all want to eat in December. I’ll feed you an ice cream recipe soon, I promise. But to my defense, early summer is the time for cleaning up the refrigerator (for those of us who somehow bypassed that obligation in spring). Doing that, I discovered a perfectly fine tahini jar that neither me, nor anyone living in the same apartment, wanted to consume. And while tahini is some kind of butter, and most of us are familiar with at least one version of this-or-that-butter cookies, the idea for making tahini cookies just couldn’t be ignored.

Keto Tahini Cookies Recipe by My Sweet Keto2

It is a very simple recipe. And the cookies are even simpler. You can complicate putting chocolate on them, or adding cocoa or matcha green tea powder to the dough, just like I did. Or you can just keep it as simple as possible. Btw, I was too optimistic about bringing out matcha flavour; the tahini flavour is too strong for matcha to override it.

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One warning, though: The final result were quite fragile cookies. Not crumbly, though. Just fragile. I’d love to give it another try to make them firmer, but I just don’t want to make or buy any more tahini at the moment. Unless any of you can convince me there’s a delicious keto-friendly way of consuming it.

Print Recipe
Tahini cookies
One cookie comes out to be 118 Calories,
Fat: 10.9 g (of which Saturated: 5.7 g, MUFA's: 3.3 g),
Total Carbs: 2.8 g,
Fiber: 1.5 g,
Net Carbs: 1.3 g,
Protein: 2.1 g

Tahini cookies
Votes: 14
Rating: 4.29
You:
Rate this recipe!
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Tahini cookies
Votes: 14
Rating: 4.29
You:
Rate this recipe!
Instructions
  1. Line a baking pan with parchment paper and preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together tahini, erythritol, and softened butter.
    keto tahini cookies
  3. Add eggs, vanilla extract, and vanilla seeds. Mix until incorporated.
    keto tahini cookies
  4. Add the coconut flour. Mix until well incorporated. The dough should be soft but not too runny. If it is too runny, add in a bit more coconut flour.

    The dough in the picture looks greenish because I also added matcha green tea powder to the batch.
    keto tahini cookies
  5. Using a wet spoon, place even amounts of dough onto the parchment paper. You’ll probably have to make two batches.
    keto tahini cookies
  6. Using a wet fork, press onto each cookie.
    keto tahini cookies
  7. If you wish, you can add some chocolate bites to the cookies …
    keto tahini cookies
  8. Or sprinkle them with melted chocolate after they have finished baking.
    keto tahini cookies
  9. Bake for approximately 10 minutes.

Keto Tahini Cookies Recipe by My Sweet Keto2

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Nutritional and medical disclaimer
Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes is an estimate. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.

7 Comments

  1. Wow! These are amazing! Really tasy and easy! Really appreciate your efforts! Thank you! Greeting from Bulgaria!

  2. I saw you message at the top for keto friendly ways to consume tahini, since you didn’t want to buy it again just for these cookies. Here is a Tahini Salad Dressing that I love. Similar to what they serve over Falafel & Shawerma Sandwhiches. Here is a general recipe…you can play with the ratios to your liking. This is just a small batch, once you add the water to the tahini it gets pasty, just work it for a few minutes and you will get a creamy delicious healthy, nutty/zesty dressing.

    1/3 cup well-stirred tahini
    1/3 cup water
    1/4 cup fresh lemon juice
    1-2 garlic cloves minced
    3/4 teaspoon salt

  3. Would I be able to do this recipe without eggs? Are they to moisten/bind/rise? Thank you

    • My Sweet Keto

      I’m quite afraid nothing else will hold the cookies together. They are tender as they are. If you don’t mind IMO syrup, try heating a couple of Tbsps to make it runny and use it in place of eggs.

  4. Are the vanilla seeds important? Can you just substitute more extract?

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