{Gluten-Free} Tahini Chocolate Chip Cookies

Tahini Chocolate Chip Cookies

Recipe by nicole



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.


  • 3/4 cup tahini, well stirred

  • 4 tablespoons extra virgin olive oil or unsalted butter, room temperature

  • 1/2 cup maple sugar

  • 1/2 cup coconut sugar

  • 1 large egg

  • 1 large egg yolk

  • 1 teaspoon pure vanilla extract

  • 150 grams/about 1 1/3 cups + 3 tablespoons gluten-free oat flour

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 1/2 cup semisweet chocolate chips


  • 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.
cucinanicolina by nicole spiridakis © copyright 2021. all rights reserved.