These Low Carb Tahini Almond Butter Chocolate Walnut Balls are simply melt in your mouth to die for. Yes, mine are muchly altered but I really need to give credit to Kyndra Holley for her original Flourless Chewy Double Chocolate Chip Cookies . I do not use erythitol for reasons explained here: Sugar Alcohols (Polyols) And Why I Don’t Use Them but her cookies looked so good I needed to do my own recipe. I was going to make Kyndra’s recipe subbing and adding several ingredients. I found I did not have enough almond butter and I always have enough tahini for things like Baba Ganoush, Tahini Dip, and to a lesser extent Maple Pecan Tahini Candy, so what better substitution than tahini. Do take a good look at Kyndra’s pictures because her cookies in no way resemble mine. If you read the notes I said I was going to try making a peanut butter cake with a cream cheese frosting and I have now made it-Um Yum. Tahini Cookies Atop Peanut Butter Cake. and I use Byrd Mill Peanut Flour.
I haven’t done many cookies or desserts in a very long while and I think these are so good (not to mention healthy), I am posting them. They are quite large and at least to me they look just a little like some kind of mocha colored coconut meringue cookie. When first baked and out of the oven, they have a pleasant crunchy exterior and a fudge-like interior. As they sit (which shouldn’t be long with any kind of family, let alone a husband) they take on an allover softness with that same fudgy interior.
They are very easy to make as everything is just dumped into a bowl and beaten. The dough is quite thick and holds the shape you deposit onto your bake pan so if you want a flatter cookie (no don’t do it) you will need to flatten them before putting into the oven and lowering the cooking time by 2-3 minutes if you still want the fudgy center.
I subbed walnuts for the chocolate chips for one reason. Chocolate chips do not melt anymore. When I was a little kid, Toll House Cookies were the bee’s knees and when you bit into them, or broke one apart, the chocolate was an ooey gooey experience. Now there is far less cocoa butter, and they are filled with so many stabilizers and soy lecithin, that they stay tighter than a tick so…if I want a little crunch in my cookie…I’ll just have nuts.
I have always liked using a scoop to portion cookie dough because the end product is always the same so those of you who have scoops the one I used is a #30. For these particular cookies I also like the rather rugged look of the tops. If you don’t have scoops don’t despair, just make them into 12 equal 2″ balls. As you can see in the picture the cookies do get larger.
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- ½ C Almond Butter
- ½ C Tahini
- 2 Eggs
- 2 T Cocoa Powder
- 2 T Peanut Flour
- 2 T Water
- 1 T Melted Butter
- 1 C Allulose***
- 2 t Vanilla
- 1 t Baking Soda
- ½ C Chopped Walnuts
- Preheat oven to 350°.
- Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
- Fold in nuts.
- Using a #30 scoop (or with your hands) form 12 equal size balls.
- Bake 11-12 minutes. You can’t tell that they are done but better a bit under-done than a bit over-done if you want them to be fudgy.
- 12 Servings
- 183 Calories, 5.9g Protein, 16.6g Fat, 5.9g Carbs, 2.8g Fiber, 3.1g Net Carbs
- If your almond or tahini butters need it, remix the oils into them. I know it sounds strange that the cookies do not spread with as much oil as they have in them but they do not.
- If you really think you want flatter cookies then bake them 9 minutes and at the most, 10 minutes.
- It just occured to me as I am doing this recipe that if you made you balls smaller you could put them atop a cake as decoration...maybe I will have to try it...one day. I have a terrific recipe for Peanut Butter Cake with a Peanut Butter Cream Cheese Frosting and smaller balls of these cookies would be perfect on top. I think I might drizzle a little ganache on them too. You know, like to guild the lily for special company. (or family)