Keto Vegan Tahini and Almond Cookies

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  • prep time

    prep time

    12 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    27 min

Keto Vegan Tahini and Almond Cookies

These sweet, soft keto cookies are free from eggs and dairy and loaded with healthful fats from almonds and tahini.

These make a great snack between meals or a post dinner treat. Please note that as these are egg free cookies they are quite delicate and will need time to cool and firm.

  • Net Carbs

    1.7 g

  • Fiber

    1.9 g

  • Total Carbs

    9 g

  • Protein

    3.5 g

  • Fats

    9.6 g

111 cals

Keto Vegan Tahini and Almond Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Water

    Water

    3 tablespoon

  • Almonds, Raw

    Almonds, Raw

    2 tablespoon, sliced

  • Organic Ground Flax Seed by Wild Oats

    Organic Ground Flax Seed by Wild Oats

    1 tbsp

  • Lemon Juice

    Lemon Juice

    1 teaspoon

  • Almond Butter, Unsalted

    Almond Butter, Unsalted

    ½ cup

  • Baking Soda

    Baking Soda

    ½ teaspoon

  • Almond Extract

    Almond Extract

    ¼ teaspoon

  • Tahini

    Tahini

    ¼ cup

  • Almonds, Raw

    Almonds, Raw

    2 tablespoon, sliced

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    ⅓ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

Recipe Steps

steps 7

27 min

  • Step 1

    Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.
  • Step 2

    Add the ground flax to a small bowl along with the water and stir well to combine. Set aside to gel whilst you prepare the remaining ingredients.
    Step 2
  • Step 3

    Add the almond butter, tahini, erythritol, ground almonds, baking soda, lemon juice, almond extract and salt to a mixing bowl. Beat together well to combine.
    Step 3
  • Step 4

    Add the flax mixture and stir until well combined and you have a cookie dough consistency.
    Step 4
  • Step 5

    Divide the dough into 12 even portions and roll into balls. Arrange across the lined oven tray and press each ball into a cookie shape roughly 1/3 of an inch thick. Leave a 1/2 inch gap between each cookie.
    Step 5
  • Step 6

    Sprinkle the tops of the cookies with the flaked almonds, pressing the almonds gently into the cookie dough.
    Step 6
  • Step 7

    Transfer to the oven to bake for 12-15 minutes until firm and golden brown all over. Allow the cookies to cool completely before serving.
    Step 7

Comments 2

  • V1ntageV1xen

    V1ntageV1xen 3 years ago

    I replaced the vegan egg with a regular egg. Another review mentioned too much sweetener. I reduced granulated Natvia to 40g but the cookies, in my opinion, aren’t sweet enough so perhaps stick with the original recipe.

    • Anonymous

      Anonymous 4 years ago

      Only comment is way too much erythitrol. Other than that it’s great!