These cookies are a must try for any tahini lovers! The edges are crisp with a soft chewy centre. And I love the marbled effect of these, which is surprisingly easy to do. Simply make two separate batches of tahini (one regular light, one black) and then layer the two and flatten down to ‘swirl’ the two doughs.
If you can’t get your hands on black tahini, use all unhulled light tahini but mix in some cacao to one lot to change the colour and keep the marbled effect.
These keto cookies are egg-free and would be a good option if you want a nut-free snack — simply swap the almond meal for sunflower meal. Depending on the type of sugar-free maple syrup you use, you may need to add an egg to prevent them from being too crumbly. Lakanto Maple Syrup is not as thick and will make the cookies more crumbly while Choc Zero is thick and will help the texture.
Serving size cookie
Allergy information for Low-Carb Tahini Swirl Cookies
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Fish free
✔ Shellfish free
Nutritional values (per serving, cookie)
Net carbs2.2 grams
Calories from carbs 9%, protein 13%, fat 78%
Total carbs6.2 gramsFiber3.9 gramsSugars0.4 gramsSaturated fat1.3 gramsSodium61 mg(3% RDA)Magnesium29 mg(7% RDA)Potassium96 mg(5% EMR)
Ingredients (makes 16 cookies)
- Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).
- In a small bowl, mix together the almond meal and coconut flour. Set aside.
- Mix the light tahini, and half of the keto maple syrup, sea salt and vanilla extract in one bowl, and the black tahini with the other halve of the maple syrup, sea salt and vanilla in another. Mix the ingredients together in each bowl well to combine.
- Halve the dry mix, and add half to each bowl of tahini. Mix well to combine. Place the bowls in the fridge for half an hour, which will make the doughs easier to work with.
- Use a teaspoon to scoop a spoonful of mixture from each bowl and press together in your hands to combine. To achieve a swirled look, break the cookies in half, and then turn one side around and press back together. Keep doing this until you achieve enough layers within the cookies — you can stop with just a few or keep going for a more marbled effect.
- Once you have the desired look, gently shape the cookie into a ball and flatten slightly, then place on a baking tray lined with parchment paper.
- Sprinkle with the sesame seeds and press them gently into the cookies so that they stay in place.
- Bake for 10 to 12 minutes until they are golden on top, watching carefully so they don’t burn.
- Remove from oven and wait 10 minutes for the cookies to cool before transferring them to a baking rack. Store in an airtight container for 8 days.
Ingredient nutritional breakdown (per serving, cookie)
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