Chocolate Chip Cookies are great for a snack. These are made with Tahini which is made from ground sesam seeds. These are cery healthy and contain lots of minerals and vitamins.
If you have the choice, go for tahini that is made from unhulled sesam seeds, because hulled tahini is stripped by many nutritions.
These Cookies are gluten free, sugar free, low carb, paleo, dairy free and keto. They can also be made vegan.
The recipe is easy and the dough is super fast made. Just mix everything together, spoon it on a baking tray and bake, but let the cookies cool completely or they'll crumble apart.
yields 10 big cookies (or more smaller ones)
Ingredients
250 g tahini
1 egg
150 g erythritol
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
100 g sugar free or very dark chocolate chips
*for substitutions and variations see notes below
Instructions
Line a baking tray with parchment paper and preheat your oven to 180° C.
In a medium bowl mix tahini and erythritol until smooth.
Then add egg, vanilla extract, baking soda and salt and combine, but don't overwork it.
Mix in the chocolate chips and use a tablespoon to form balls. Press them only slightly on the prepared baking tray.
Bake them by 180° for about 10 to 15 minutes. Let them cool completely on the baking tray to let them harden or they'll crumble apart.
Enjoy!
Notes
Tahini: You can replace the tahini with any other nut or seed butter, but it may not spread the same way, because the fat content is different. Peanut butter for example won't spread, so you'd have to flatten them already before baking.
Erythritol: You can repoace this with any other granulated sweetener of choice. If you use a sweeter nut or seed butter like cashew butter, you can also reduce the amount to 100 g.
Egg: For a vegan version you can use your favorit store bought egg replacement or a flax ir chia egg.
Chocolate chips: These are totally ootional and you can use everything else you like; more nuts, drued fruits or whatever your heart desires, you can even leave them plain.
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