These unique looking black cookies are keto, gluten and egg free and sweetened with organic monk fruit extract powder, which (unlike refined sugar) doesn’t spike blood sugar levels, so it’s a great option for low carbers any others keeping a close eye on their blood sugar.

These cookies are bound using a flax egg, which is super easy to make – simply combine ground flax seeds with water to create a gelatine like texture that can replace eggs in most baking.

Their dramatic colour is thanks to activated charcoal and Chantal Organic Black Tahini, which gives rich flavour and makes them a good source of calcium too. A handy and tasty low carbohydrate snack or treat.



  1. Preheat oven to 160 °C fan-bake and line a baking tray with baking paper.
  2. Make the flax egg, by combining ground flax seeds with water and set it aside to gelatinise.
  3. Combine ground almonds, monk fruit sweetener and the contents of three charcoal capsules in a medium mixing bowl and whisk to mix together.
  4. In a separate bowl, combine the flax egg, tahini, melted butter and vanilla essence and mix until well incorporated and smooth.

  5. Combine the wet ingredients with the dry using a spatula until a dough consistency is reached.
  6. Using a tablespoon or cookie dough scoop, scoop out dough balls and place on prepared baking tray.

  7. Dip each cookie ball into the white sesame seeds and press each cookie down gently with two fingers. Sprinkle each cookie with a little flaky sea salt if using.
  8. Bake for 20-30 minutes until sesame seeds start to become golden.
  9. Let cookies cool on tray before serving

Time: Prep: 10 minutes | Cook: 20-30 minutes

Nutritional information*

  • Servings: 15

Amount per cookie

  • Calories: 151
  • Total Fat: 14g
  • Total Carbohydrate: 4g
  • Dietary Fiber: 1g
  • Net Carbohydrate: 3g
  • Protein: 4g

* Nutritional information is based on approximate calculations by My Fitness Pal

Dietaries: Keto | Gluten Free

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