It has been almost a year (11 months!) since I shared one of my recipes. I was in a baking mood this morning so I made a chocolate cake and cookies as I was completely out of “treats” in the freezer.
This recipe is, as is usual with me, based very loosely on one I found online. I was looking for low carb or keto cookies. I found a vegan chocolate chip keto recipe – but I’m not vegan and don’t use sweeteners so I just used it as a starting point so I knew measurements and proportions.
Full disclosure… my first batch wasn’t optimal. I added in some almond flour – which was a mistake. I ate them… but the texture was off. I still have that niggling doubt in the back of my brain that you can’t bake with just nut butters! I know better, but… I won’t do that again.
Low CarB Unsweetened Sesame Cookies
350F/12-15 minutes – makes 12-16 cookies
1 cup of Tahini (sesame paste/butter) – you could use cashew or almond butter too
1 large egg
2 tbsp of sesame seeds (raw or toasted – this is totally optional!)
1/2 tsp of pure vanilla (I like pure, use what you use)
1/4 tsp of baking soda
1/8 tsp of salt
- In a medium mixing bowl combine all of the ingredients and mix well. I usually start with the seeds and dry ingredients and stir to make sure the baking soda hasn’t any lumps, then add the rest and mix vigorously by hand. You could use a mixer – but this does not need it, it blends together very easily and quickly. Note that once the egg goes in, particularly if it is cold, the batter starts to clump up quickly.
- Stick the bowl in the fridge for around 30 minutes.
- Preheat your oven to 350F.
- Line a cookie sheet with baking parchment, and get the dough out of the fridge.
- Shape the dough into balls of approximately 1″ (2.5 cm), flatten in your hand and place on the cookie sheet. Note that they do not rise much so you don’t have to worry about spacing them out. Basically, treat them like old fashioned peanut butter cookies!
- Put on the centre rack in the oven and bake for 12-15 minutes. Keep an eye on them. It is hard to tell when they are starting to brown as they are brown! I find 12 minutes is a good time to pull the tray out and stare intently at them to see if there is any sign of darkening at the base. You do not want to over-bake. These are a dry cookie and over-baking is bad.
- DON’T TOUCH THE COOKIES! When the are hot they crumble!
- Once you take them out, let them sit for at least 10 minutes, then carefully remove to a cooling rack or, as I do, set on a paper towel to completely cool.
- Once cool they will stay together and you can store in an airtight container. I put mine in the fridge to keep, but they will be fine on the counter for a week or so – if they last that long. They will also freeze for ages.
- Once I rolled the dough balls in sesame seeds before baking (as in the photo below). I liked them that way BUT the seeds fell off all over the place. The lack of sugar means there is no “glue” to hold things like that on.
- Another time I just pressed the bottom of the ball in the seeds, I liked that as they toasted on the bottom, but, again, a lot were falling off. Depends how worried you are about random sesame seeds dropping all over. That is why I now put some directly into the dough!
- You can add things to this dough – high cacao content chocolate chips, other nuts, etc. I plan to do that… I want to use pecans, but didn’t have any on hand.
This is a dry cookie, but good. Don’t try to make them bigger as I am pretty sure they will crumble when you bite them! This size holds together to be eaten without a mess! (p.s. this is a small cookie sheet!)
If you like sesame you should like these. The lack of sweetness doesn’t register with me, but if you must use a sugar replacement 1/2 cup of a granulated version will work to make them a sweet cookie.
I hope you like them as much as I do. I know some people spit out stuff I like as there is no sugar, but think of them as a fat cracker and eat them with some cheese!
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