A twist on classic chocolate chip cookies, these gluten-free Tahini Chocolate Chip Cookies have a base of creamy sesame tahini. They're naturally gluten-free and utterly delicious.
Recipe
Tahini Chocolate Chip Cookies
The slight bitterness of the tahini is tempered by the coconut sugar and maple sugar, making this gluten-free whole grain cookie chewy and irrestible.
Ingredients
- ¾ cup tahini stirred well
- 4 tablespoon olive oil or unsalted butter, room temperature
- ½ cup maple sugar or sugar
- ½ cup coconut sugar or brown sugar
- 1 egg large
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 ½ cups/150 g gluten-free oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup semisweet chocolate chips
Instructions
- In a large bowl, whisk together the tahini and olive oil. Whisk in the sugar, egg and egg yolk, and vanilla. In a medium bowl, whisk together the oat flour, baking soda, baking powder, and salt. Add the dry mix to the wet and stir well to combine. Stir in the chocolate chips.
- If at all possible, refrigerate dough for 12 hours. If you don’t have enough time, try to get at least an hour.
- Then heat oven to 325 F. Line baking sheets with parchment paper. Remove dough from fridge and scoop balls of dough about 1-2 teaspoons’ worth. Place on sheets at least three inches apart. Bake for about 13-15 minutes, until edges are set and lightly browned. Remove from oven and let cool completely on a rack, at least 15 minutes.
Nutrition
Serving: 1 cookieCalories: 140kcalCarbohydrates: 14gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 15mgSodium: 87mgPotassium: 102mgFiber: 1gSugar: 6gVitamin A: 28IUVitamin C: 0.3mgCalcium: 29mgIron: 1mg
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