I found a jar of tahini butter at the new Fresh & Easy Neighborhood Market that just recently opened near me. I don’t know why I “had to have it” but I’ve heard good things and I bought it. I figured I’d find a recipe online for a delicious guilt-free treat. I didn’t. All the recipes I found were packed with brown sugar, white sugar or wheat flour. Boo! So I made up my own: Chocolate Peanut Butter and Tahini Cookies. (These are low-carb, gluten-free, sugar-free, vegan, and wheat-free!)
We know that chocolate and peanut butter tastes great together. What I didn’t know was that tahini has a bitter flavor, but it’s okay. It’s still good. Tahini mixed with chocolate brings out the richness of the dark chocolate taste. So in my book, tahini and chocolate make a wonderful combination, complementing each other’s distinct flavors. Yay! These have the same texture as my Peanut Butter Stevia cookies so they are delicate and crumbly, but oh-so-much better because it’s got chocolate! 🙂
- 1 cup of peanut butter
- 1 cup of tahini butter
- 4 tbsp. of unsweetened cocoa powder
- 3 tbsp. of Stevia Extract powder
- 2 tsp. vanilla
- 2 eggs
- Optional: 1/2 cup of 72% dark chocolate* chips or chop up a bar of chocolate and toss it in the mix.
(*Adding this will no longer make these cookies sugar-free or vegan.)
- Preheat oven at 350˚F.
- In a bowl, mix peanut butter and tahini butter together with a spatula until well combined.
- Pour in cocoa powder, Stevia and vanilla.
- Add eggs. Keep stirring until the mixture looks like cookie dough. (It will appear to be runny but keep mixing.)
- Roll into 1-inch balls and place cookies two inches apart on greased sheet or parchment-paper-lined cookie sheet.
- Make a criss-cross design with a fork.
- Bake for 12 minutes.
- Refrigerate before serving. And be gentle as they are fragile.
(Makes 24 cookies.)