Egg free keto cookies! Yes, it’s possible. I actually have two other recipes on the blog! My Hazelnut Short Bread and my Egg Free Chewy Peppermint Chip Cookies, however, these Egg Free Tahini Chocolate Chip Cookies are super easy to make. No crazy ingredients and they’re dairy free and nut free too! Modeled after my Famous Chewy Chocolate Chip Cookies this recipe turns out EPIC. They have a slightly nutty flavor to them and almost remind me of oatmeal cookies, but with chocolate chips, not raisins, because that is blasphemous.
Cookie Monster
As you can tell by the many recipes I linked in just the first paragraph, I love cookies. They’re my go-to treat. When I can make a recipe that tastes amazing and feels amazing to eat, I call that a win-win. So this cookie is allergen friendly! But the real question here, and really, the big question with any keto recipe… WHAT DID I USE TO SWEETEN THEM?
I tried a new product that came in My Keto Box, which I’m also just trying out. It seemed interesting. Three ingredients: vegetable glycerin, monk fruit, natural flavors. I really liked how this keto sweetener performed in these egg free keto cookies!
Decent, and vague, so I hit the interwebs to do some digging.
The Scoop On Zero Syrup
A mix of vegetable glycerin and monk fruit. No carbs, no fat, no protein but not non-caloric, which I like. 59 calories per tbsp. This recips uses 2 tbsp.
The actual product page doesn’t give any details about the actual vegetable glycerin used. Vegetable glycerin is sugar alcohol made from vegetable-based fats, usually soy, coconut or palm oil. Super stoked that corn wasn’t an option, but not thrilled that soy could be an option.
While the actual Zero Syrup page had no info on the glycerin used, the same company makes and sells vegetable glycerin, which is obviously what they use to make this product. So I found this GMO statement, which doesn’t say GMO-free, but says that as far as they know, no GMO products are used. Then I found this Allergen statement which says that no soy is present.
I’ve deduced that they must use either coconut or palm oil glycerin. The natural flavors are still questionable, but I don’t think any of these sweeteners are perfect. I am going to contact the company to get more details, but for now, I’m happy with this product and will definitely use it to make these egg free keto cookies again.
If you can’t do sugar alcohols at all, Choc-Zero has a Vegetable Fiber and Monk Fruit syrup that you can get here, that has zero sugar alcohols.
Substitutions for these Egg Free Tahini Chocolate Chip Cookies
If you can’t do flax egg, use one large egg, whisk until frothy before adding the other ingredients.
If you can’t do tahini, use sun butter, almond butter or even peanut butter!
If you can’t do keto sweeteners use honey or maple syrup.
If you can’t do coconut flour, you can use 1 cup fine ground almond meal.
If you can’t do ghee, use coconut oil, tallow, lard or bacon fat.
I think that covers ALL THE THINGS. Now it’s time to get your egg-free keto cookie party started!
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Egg Free Tahini Chocolate Chip Cookies (Keto, Dairy Free, Nut Free)
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Bake
- Cuisine: Keto
Description
This one bowl recipe makes soft and yummy egg-free chocolate chip cookies that are allergen free and keto!
Ingredients
- 2 tablespoons ground flax meal
- 2 tablespoon water
- 2 tablespoons ghee or coconut oil
- 2 tablespoon tahini
- 1 teaspoon vanilla extract
- 2 tablespoons Zero Syrup, Choc Zero Honest Syrup or Honey (see post for details)
- 1/4 scant cup coconut flour
- 1/2 teaspoon fine salt
- 1/4 cup chopped up dark chocolate, I like this one
Instructions
- Pre-Heat Oven to 350F.
- In a large bowl mix together the flax and water and let it sit for 2 minutes.
- Add in the ghee and tahini and mix until smooth.
- Add in the vanilla and the sweetener and mix in, followed by the flour and salt. Use a spatula to fold in and combine.
- Add in the chocolate and fold in. Shape 10 even sized balls and place 1 inch apart parchment paper or silicone mat lined baking sheet. Bake for 10 minutes. Remove from the oven, let cool for 10 minutes and enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Fat: 7.1g
- Carbohydrates: 3.6g
- Fiber: 2.1g
- Protein: 1.5g
Kyme Morris says
I would like to try this recipe. Am I able to use granular monk fruit, or does it have to be a syrup sweetener?
Cristina says
Like lakanto? It should work, if the dough seems dry, add a tbsp of milk.
Kyme Morris says
Yes, Lakanto. And thank you for responding!
Portia Huguley says
You must have known that I’ve been looking for a dessert recipe like this! I can’t wait to try this over the weekend!
Denise says
Made these the other day… I used birchbenders keto maple syrup since that’s what I had in mind which was an awesome taste but so not sweet enough. So I’m trying again tonight- either will double or add powdered monkfruit. Loved the texture/taste!!
beth troncoso says
hi there, I love your made whole book. it’s one of our favorites. my whole family is Keto now and I was looking for a cookie recipe for my kids. I tried this today and it was a total fail. is it really only 1/4 cup of flour in the whole recipe? mine have no substance at all. I did sub almond butter for tahini, but otherwise followed the recipe directly. any ideas?
Cristina says
Hi Beth, unless your almond butter was super watery or oily, it should work fine. Did you stir it well? With coconut flour you sometimes need to add a little more as needed if the dough doesn’t come together, or set the dough aside to thicken. I have a recipe video for these up on youtube and facebook if you need extra help.
Mackenzie Nickels says
I made these for dessert last night and they were easy, quick, and delicious. And no nuts!!! They didn’t have a strong flax flavor, to me at least, and I devoured the whole batch. woopssss
Cristina says
Ha! I know the feeling Mackenzie! I might have had 3 the day I made them lol