My new favorite cookie is keto-friendly, vegan and paleo making it worthy for any Pig’in (paleo-vegan) to try and guilt-free cause they’re sugar-free. The recipe makes about 2 dozen, but the cookie dough is sooo good that you may find it difficult to get them all in the oven.
The variation with Temple Taste Mexican Mole may sound a bit unusual, however with the finishing salt offers a subtle accent of flavor in the background. Try it with or without the extra spice either way these cookies are crispy and decadent with the richness of maple and vanilla. Creative Simplicity at it’s best!. Have not felt the desire to add the chopped chocolate, but if you are a serious chocolate lover you will enjoy taking this recipe all the way.

Ingredients:
1/2 c. Tahini (room temperature)
1/4 c. Myokos, Vegan butter or Coconut oil
1/4 c Golden Monk fruit
2 T. Maple syrup (strict keto replace with with 2 T. Monk fruit and 2-3 T. Coconut milk)
2 t. Vanilla extract
1 t. Baking soda
1.5 c. Almond flour
1/2 c. Coconut flakes unsweetened
1/4 t. real salt
Variation: 1/2 c. raw walnuts or pecans chopped
Variation: 1 t. Temple Taste Mexican Mole
Note:
cookies are good even if you omit the chopped nuts 
Garnish:
 with flakey finishing salt (also optional)
Optional: add 1/2 c. chopped bittersweet chocolate (75-100%)
*my favorite is Montezuma’s 100% dark chocolate absolute black with cacao nibs.

Directions:
Preheat oven 350. Combine all of the moist ingredients (tahini, Myokos or vegan butter, monk fruit, maple syrup, vanilla extract) and then add the following dry ingredients (almond flour, coconut flakes, raw walnuts chopped, real salt) Mix together till dough is smooth and add chopped bittersweet chocolate if desired. Once all of the ingredients are combined,
Cover a cookie sheet with parchment paper and scoop dough out with a Tablespoon spring loaded scooper or a rounded Tablespoon.
Press with the back of a fork and sprinkle lightly with finishing salt. (go easy as these flakes can be saltier than you might expect.)
Place in oven. Bake for 15 minutes or until golden hue appears.
Note: If the dough is dry and crumbly add 1-2 Tablespoons of coconut cream or myokos/vegan butter

 

 

 

 

 

 

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