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Egg Free Tahini Chocolate Chip Cookies (Keto, Dairy Free, Nut Free)

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: Keto


This one bowl recipe makes soft and yummy egg-free chocolate chip cookies that are allergen free and keto!



  • 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 


  1. Pre-Heat Oven to 350F.
  2. In a large bowl mix together the flax and water and let it sit for 2 minutes.
  3. Add in the ghee and tahini and mix until smooth.
  4. Add in the vanilla and the sweetener and mix in, followed by the flour and salt. Use a spatula to fold in and combine.
  5. 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!


  • Serving Size: 1 cookie
  • Calories: 95
  • Fat: 7.1g
  • Carbohydrates: 3.6g
  • Fiber: 2.1g
  • Protein: 1.5g