This recipe for tahini cookies is keto and has a rich, nutty taste with only five ingredients and 1.3 grams of net carbs per cookie! It is the perfect base recipe for additions like chocolate, nuts, or seeds. And, tahini cookies are the perfect alternative to peanut butter cookies, or for those who want the taste, without the allergy! Plus, they are made with almond flour, so they are gluten and grain-free, and paleo as well!
- What Is Tahini?
- Is Tahini Keto?
- What You Need To Make Keto Tahini Cookies*
- How To Make Keto Tahini Cookies With 5 Ingredients
- (With Slideshows)
- What Kind Of Tahini Paste Should You Use To Make Keto Tahini Cookies?
- Variations To The Keto Tahini Cookies Recipe
- How To Store Keto Tahini Cookies
- The Recipe:
Tahini is one of those ingredients with myriad uses – from sauces to salad dressings and baking- like this five-ingredient cookie recipe! I especially like these cookies for the many variations that can be made with this quick and easy, basic recipe (and another recipe that my family also enjoys is this 4 – Ingredient keto butter cookies recipe that is also customizable)!
My husband prefers these tahini cookies with pistachios and sesame seeds mixed into the dough – similar to Barazek– a traditional Syrian cookie that he grew up eating; I myself enjoy these keto tahini cookies with crushed pistachios or sesame seeds sprinkled on top. My kids like them either plain or with chocolate chips – I have even packed some of these plain tahini cookies in their lunchboxes, which are perfectly safe for the “NO NUTS” policy in most schools.
But the best part is, these keto tahini cookies are made with golden erythritol which also makes them sugar-free (and to learn more about how reducing your sugar intake can help improve your complexion, click here to read this post)!
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What Is Tahini?
Tahini (also known as “tahina“) is a condiment used widely in the Middle East. It is made from sesame seeds that have had the husks removed, toasted, and then ground into a paste, known as tahini. It can also be prepared without toasting the seeds before grinding into a paste – known as “raw tahini” (both lighter in color and in flavor). The most common uses for sesame paste are for dips, when blended with water and spices, or as an ingredient in hummus and baba ghanoush.
What does Tahini Taste Like?
It has a “nutty” flavor with a creamy consistency much like peanut butter, although not as sweet, and slightly bitter. It lends well to savory dishes as well as sweets like halva, or this recipe for keto tahini cookies made with five ingredients!
Is Tahini Keto?
Yes, tahini is very keto-friendly – it contains only 1.5 net carbs per tablespoon. That is slightly less than peanut butter, which has 2 net carbs per tablespoon and is often used interchangeably in recipes. And because tahini is made from sesame seeds, they are also high in protein and dietary fiber – both of which help keep you feeling fuller for a longer period of time while on the keto diet, like this recipe for seeded keto crackers.
What You Need To Make Keto Tahini Cookies*
- Mixing bowl
- Stand mixer or hand mixer
- Baking trays
- Silicone baking mats or parchment paper
- Silicone spatula
- Tahini paste – choose one that is smooth and pourable and not gritty
- Almond flour – choose blanched and not a “meal” for lighter, crispier cookies
- Butter – grass-fed, if possible, because it contains five times the amount of CLAs to aid in weight loss (plus it tastes much better than regular butter)
- Golden erythritol – for a rich caramel flavor
- Baking powder – to help leaven the cookies and make them less dense
(*All links to equipment and ingredients are in the recipe card.)
How To Make Keto Tahini Cookies With 5 Ingredients
Preheat the oven to 350 F/180 C. Whip the butter and erythritol in a bowl. Scrape down the sides of the bowl if needed.
Add in the tahini and mix until combined.
Sift the almond flour and baking powder into the mixing bowl. Mix until a loose dough is formed. Cover and refrigerate for at least one hour. Prepare a baking tray with a silicone baking mat or parchment paper.
After chilling, spoon the dough onto the baking tray, leaving enough space in between for the cookies to spread while baking. Press down and shape the cookies if desired. Bake the cookies until golden and the edges are a deep golden brown. Remove the cookies from the oven and allow them to set and cool.
What Kind Of Tahini Paste Should You Use To Make Keto Tahini Cookies?
Tahini paste should only contain 100% sesame seeds. There are some brands that contain added oils, salt, sugar, and even “whitening agents.” If you find that your tahini is made only from sesame seeds but has a layer of oil on top – don’t worry – some varieties of sesame seeds contain a higher oil-to-flesh content and may be processed a bit differently.
Even the best quality tahini separates when it is stored. Simply shake or stir before using to incorporate the natural oils for the best texture and flavor! - Kitchen Tip
Variations To The Keto Tahini Cookies Recipe
With a basic recipe for keto tahini cookies, it is simple and quick to make variations. Just add:
- Pistachios and sesame seeds – make this keto version of Barazek, a Syrian cookie made with flour, honey, butter, sugar, raw pistachios, and sesame seeds.
- Dark chocolate or Stevia sweetened dark chocolate – I recommend using keto-friendly dark chocolate that contains a minimum of 80% cocoa solids (with a mere 7 net carbs per ounce) or one sweetened with a combination of stevia and erythritol (1 net carb per one-ounce serving).
- Sesame seed coating – make a keto version of Italian sesame seed cookies by adding a splash of vanilla extract and forming the tahini cookies into balls before rolling them in sesame seeds and baking.
- Swap almond flour with hazelnut flour/meal – this will give the tahini cookies a slightly sweeter and more buttery flavor; however, the cookies may be more delicate (and you should also try out this recipe for hazelnut flour keto chocolate chip cookies to taste just how delicious this flour is)!
How To Store Keto Tahini Cookies
These cookies should be stored in an air-tight container to help retain their moisture, at room temperature for up to 5 days, or for one week refrigerated. I do not recommend freezing them after baking – they are too delicate. Instead, freeze the raw dough into a log sealed in plastic. When you are ready to use it, simply slice the dough and bake from frozen, or defrost it at room temperature for several hours before baking.
5 – Ingredient Tahini Cookies Recipe (Gluten-Free and Keto)
5 Ingredient Tahini Cookies
5 – Ingredient Keto Tahini Cookies
- Preheat the oven to 350°F/180°C.
- In a mixing bowl, whip the room temperature butter and golden erythritol until light and fluffy.
- Add the tahini into the bowl. Mix the ingredients together until smooth.
- Place a sieve over the bowl with the other ingredients and sift in the almond flour and baking powder. After sifting them in, mix all of the ingredients together until a dough is formed.
- Cover the dough and refrigerate for at least one hour or until the dough has firmed up a bit. (For the best result, do not skip this step).
- After chilling, remove the dough and spoon or scoop the cookie dough onto the prepared baking tray, leaving about 1½ inches (or 4 cm) in between to allow for spreading while the cookies bake.
- Bake the cookies for 12-15 minutes, paying attention to the color of the cookies – they should be golden brown with slightly darker edges (the cookies will still be soft and appear a bit underdone).
- Remove the cookies and allow them to cool for at least 15-20 minutes so that the cookies can firm up.
Variations to The Basic 5 -Ingredient Tahini Cookies Recipe (see this section in the post):
- Mix in chopped pistachios and/or sesame seeds and vanilla to make a version of Barazek or Italian sesame cookies.
- Add in sugar-free pieces/chips to make keto tahini chocolate chip cookies.
- Mix in an assortment of seeds or nuts to create a high-protein snack.
- The nutrition information listed below is for the 5 Ingredient Tahini Cookies only and not the optional mix-in ingredients. You can check the nutritional information for your specific brands at a site like: https://www.nutritionvalue.org/
- DO NOT SKIP THE REFRIGERATION STEP. This dough is a bit softer and not as firm as most other cookie doughs due to the tahini and the overall fat content. It is important to chill the dough properly so that it spreads less during the baking process.
Have you ever made keto cookies with tahini?
Will you be trying this recipe? Leave your comments below along with any tips or tricks for making tahini cookies!