1/2 cup Sesame Seed Paste (Tahini)
100 gram melted Grass fed butter
1/2 cup Almond Flour
1/4 cup (or low carb sweetener ) Maple Syrup
1 Organic Cage Free Egg
1 tsp Baking powder (Aluminium free)
1/2 cup No sugar dark chocolate chips
This Tahini Chocolate Chips cookie is a classic Meditteranean dish that can be low carb too. Tahini is a staple in the Meditteranean kitchen and you can find it as part of the first course, main course and even desserts (Halva). In the middle east, Halva is made from Tahini and honey and this was my inspiration. I wanted to give these cookies the great taste of traditional halva but with a twist of chocolate chips and the crunchiness of a cookie. I think it was a success since my kid just asks to save him the cookies.
In the past, I was against making desserts at home just because I didn’t want to have them at home. Also, it always seemed so complicated to make it. But now, I think that will a little creativity and modification it’s not difficult. Also, I can make snacks that are much healthier than anything i can find at the stores. These cookies take less than 10 minutes to prepare and all you need to do is mix the ingredients together. Giving your kids cookies that they love and you don’t feel guilty about it, this is a treat.
There are 2 versions to make the cookies as far as the sweetener. You can use a paleo certified sweetener like stevia or monk fruit and adjust it to your tase. I choose to make them with maple syrup. I used Tahini paste, maple syrup, almond flour, butter (that I melted before), stevia-sweetened dark chocolate chip cookies, pasture raised egg and baking soda.
I simply mixed everything together using a small hand mixer but you don’t have to use it. Then, I put it in the fridge for 20-30 min. In the meantime, you need to warm up the oven for 350f (170-175c) and scop the batter into cookies shapes on a parchment paper. Bake for 12-15 min and when it’s starting to become crispy around it’s ready.