ADVERTISEMENT

Sarah Britton’s Keto Salt and Pepper Tahini Cookies = Our New Favourite Treat

PREP TIME
20 min
COOK TIME
12 min
YIELDS
Tahini recipe makes about 2 cups (500ml). Cookie recipe makes 12 to 18 cookies.

In the new Food Network Canada Facebook series The Substitute Baker, celebrated Toronto-born holistic nutritionist Sarah Britton shows us just how easy it can be to adapt your favourite recipes to suit any occasion or special dietary needs.

This time around, she’s elevated the humble cookie and transformed it into a salty and sweet keto-friendly treat that you’ll want to make on repeat.

ADVERTISEMENT

Ingredients

Homemade Tahini

4
cups un-hulled (brown/variegated) sesame seeds
½
tsp. fine salt
½
cup cold-pressed sesame oil (olive oil works too)

Salt and Pepper Tahini Cookies

2
cups almond flour
½
tsp. flaky sea salt, plus more for garnish
1 ½
tsp. freshly ground black pepper
¾
cup tahini
½
cup yacon syrup
2
tsp. vanilla extract
½
cup chopped dark chocolate
2
Tbsp. crushed cacao nibs, plus 2 Tbsp. to garnish
ADVERTISEMENT

Directions

Notes

If using homemade tahini, allow 20 minutes prep time plus cooling time. Cookie dough also requires cooling time.

Step 1

For homemade tahini, preheat the oven to 325°F. Spread sesame seeds out on two rimmed baking sheets and place in the oven to toast for 15-20, stirring a couple times during cooking to prevent burning. Remove from the oven and let cool.

Step 2

Place sesame seeds in a food processor and blend on high until smooth, adding the oil as needed. Add salt and blend.

Step 3

Store tahini in an airtight glass jar in the fridge for up to 2 months.

Step 4

For salt and pepper tahini cookies, preheat oven to 350°F. Lightly grease, or line a rimmed baking sheet with parchment paper.

Step 5

In a large bowl, combine the almond flour, black pepper and salt. Set aside.

Step 6

In a small saucepan whisk tahini, yacon syrup, and vanilla together over low heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. When the dough has cooled, fold in chopped chocolate and cacao nibs.

Step 7

Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with a few more cacao nibs and a pinch of flaky salt. Lightly press the toppings into the dough.

Step 8

Bake for 10-12 minutes until the bottom is golden brown. Remove from the oven and let cool completely.

Step 9

Store in airtight containers at room temperature for up to a week.

Rate Recipe

My rating for Sarah Britton’s Keto Salt and Pepper Tahini Cookies = Our New Favourite Treat
ADVERTISEMENT