I’m back to cooking in my kitchen after three long months of post-mainline back-up reconstruction. Of course, I had to break in the new, old kitchen by baking some cookies! I’ve had a go-to, keto-friendly chocolate chip cookie recipe for a few years now in my Keto Treats E-Book. But, I was feeling creative, so I decided to see if I could spin that recipe into something even more delicious. These Coconut Butter Tahini Cookies are the result, and they sure hit the spot!
Can you eat cookies and be keto?
Of course, you can! And, I highly recommend it. Think about it this way: If you love cookies [insert any other food you love here], and some diet, person, blog post, or book tells you that food is no longer acceptable, off-limits, on the “no” food list, it’s going to make it that much harder to stick to the program. You’ll crave that food more, feel incredibly restricted, and end up diving face first into that food plus all the other “bad” foods all in one massive binge-fest.
I think we can all agree that having a few cookies every once in a while when they genuinely sound good is a way better option than restriction that leads to all-out binge-fests and the feelings of failure, guilt, and anger that come with that cycle.
Instead of making foods off-limits because you’re keto, recreate them with healthier ingredients! This approach is the one I took with these cookies and any other recipe I create. Made with all real food ingredients and just a touch of sweetness, they will satisfy your cookie craving while keeping you in fat-burning mode.
My thoughts on sugar-free sweeteners
Before we get to our cookie-making madness, there’s one more thing I want to say about keto desserts, more specifically, keto desserts filled with sugar-free sweeteners. There are plenty of keto dessert recipes and snack products loaded with sugar-free sweeteners like stevia and erythritol.
I’m not a fan of these products and foods for several reasons, but I’ll only focus on the biggest one in this post. Those sweeteners make that food very sweet. Your brain does not know the difference between real sugar and sugar-free sweeteners. The goal and significant focus of eating a low carbohydrate, low-sugar diet is to regulate your blood sugar and control your sweet cravings. These processes will not happen if you continue to rely on sugar-free sweeteners regularly.
Instead, use just a small amount of sweetness coming from real food sources – like yacon syrup, honey, or fruit – when you do decide you’d like a sweet treat. By toning down the level of sweetness in your food, plus using real food sweetness, you will then notice that you’ve tamed the sugar dragon and gotten off the blood sugar rollercoaster. What a relief!
Alright, let’s bake, shall we?
These little bites of heaven are quick and easy to make. I love using tahini in baked goods because it makes for a soft, moist texture. The coconut butter adds a sense of sweetness without adding sugar.
They’re also very modifiable. You can increase or decrease the amount of sweetener used, making them higher or lower in sugar based on your own preference and carb tolerance. Try mixing in other goodies if dark chocolate isn’t your thing. I actually prefer these without chocolate and I’m a massive chocolate fan! Coconut flakes, chopped nuts, or cacao nibs would be great. You have the power, my friend!
Keto Coconut Butter Tahini Cookies
- 1/2 cup coconut butter warm until soft and smooth
- 1/4 cup tahini
- 1 egg
- 1 tbsp honey or yacon syrup
- 1/2 tsp vanilla extract
- 1/2 cup almond flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup dark chocolate pieces or cacao nibs
- Preheat oven to 325 degrees.
- Line baking sheet with parchment paper.
- In a medium bowl, whisk together coconut butter, tahini, egg, sweetener, and vanilla.
- In a separate small bowl, combine almond flour, baking soda, and salt.
- Slowly add dry mixture to wet, stirring continuously until dough forms.
- Add in chocolate chunks to dough mixture and gently stir until evenly combined.
- Roll into 2-inch balls and place on baking sheet.
- Use fingers or a wet spoon to press flat into cookie form.
- Bake 8-10 minutes or until edges are brown.
- Let cool 10 minutes.