A twist on classic chocolate chip cookies, these chewy gluten-free tahini chocolate chip cookies have a base of creamy sesame tahini and are studded with semisweet chocolate.
If you love the nutty, unique flavor of tahini, you'll love folding it into chocolate chip cookies. But don't worry - it's more of a hint of tahini rather than a full-on, in-your-face halvah vibe (though I do love halvah). Sweetened with brown sugar and made with oat flour, these tahini chocolate chip cookies are a worthy addition to your gluten-free cookie list, along with oat flour chocolate chip cookies, gluten free oatmeal chocolate chip cookies, and flourless peanut butter cookies!
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Why These Gluten-Free Tahini Chocolate Chip Cookies Work
A base of creamed butter and tahini creates the building block for this stellar gluten-free cookie recipe. I used just oat flour here (about 1 cup only) to add a bit of whole grains, and gluten-free flour, and it works nicely to give the cookies structure and chew. They're also baked at a lower temperature (325°F), which prevents the cookies from rising too quickly and gives them that bit of chewiness that I love.
What You'll Love
I'm of the mindset that you can never have too many chocolate chip cookie recipes, and each brings something different to the table. Tahini is one of my favorite ingredients, and I love it in savory recipes as well as sweet ones. It adds such a unique, nutty undertone here. These cookies:
- Are a fun riff on chocolate chip cookies. How many gluten free chocolate chip cookies recipes does one person need? I happen to think a lot! Different kinds of chocolate chip cookies can suit different needs and moods, and tahini chocolate chip cookies take everything I love about chocolate chip cookies and then give them a slightly different and special flavor.
- They stay fresh for days. Yes, even on the counter and despite being gluten-free!
- Are undectably gluten-free. Soft, chewy, and never dry, these wonderful cookies had my 12-year-old raving about them - she had no idea they were gluten-free, and neither will anyone else!
Ingredients Needed
Here's a glance at everything you'll need to make these cookies. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Butter - Unsalted or salted butter is fine, noting that if you use salted butter, you will have more of a sweet-salty vibe (yum!).
- Tahini - I used a pretty runny tahini and made sure to stir it very well first. Different brands of tahini may perform differently, so if you can use a more liquid tahini as I did, your results will look similar to mine.
- Granulated sugar
- Brown sugar - Light or dark brown sugar is fine.
- Egg - You'll need 1 large egg plus 1 egg yolk.
- Vanilla - Pure vanilla extract or vanilla bean paste works.
- Oat flour - Buy a package of oat flour or learn how to make oat flour yourself at home. Substitute brown rice flour if you don't eat oats.
- Baking soda
- Salt - I used fine sea salt.
- Chocolate chips - I prefer semisweet chocolate chips.
Variations to Try
- Add nuts - Chopped walnuts are LOVELY here for some crunch. Add ½ cup of walnuts (or pecans).
- Chopped chocolate - Use your favorite, chopped up dark chocolate bar instead of the chocolate chips.
- Add coconut - Shredded sweetened or unsweetened coconut would add a little extra chewy sweetness.
- Lemon zest - For a touch more Mediterranean flavor, add the zest of 1 lemon to the cookie dough.
Step-by-Step Instructions
Here's an overview in photos of how to make these cookies:
1. Combine dry ingredients: In a small bowl, whisk together oat flour, baking soda, and salt.
2. Make dough: Cream the tahini and butter, then add the eggs, flour mix, and remaining ingredients.
3. Form: Chill the dough, then roll into cookie balls and place them on a lined baking sheet.
4. Bake: Cook in a 325F oven for about 15 minutes, then cool for 5 minutes.
Tips & Recipe Notes
- Chill the dough. Like most cookie doughs, this tahini chocolate chip cookie dough benefits from some time in the fridge. My preference is to make the cookie dough up to a day in advance of baking the cookies. This allows the gluten-free flour to fully hydrate. The cookies' flavor will also be much deeper and more delicious the longer you let the dough rest.
- Bang the pan. I love a flatter cookie here, so when I remove the pan from the oven I give it a firm slam down on the counter. This helps the cookies settle.
- What temperature to bake? I like baking the cookies on 325F so that they don't get too puffy. This also helps the cookies to cook evenly without burning. However, I've experimented with baking at 350F, and this also works; you'll just need to bake them for a few minutes less.
- Make refined sugar-free. Use coconut sugar in place of the granulated sugar and brown sugar.
- Dairy-free options. Try your favorite non-dairy butter in place of the butter. Or, use softened coconut oil (my preference).
Proper Storage
- Counter - Place cooled cookies in an airtight container and store them on the counter for up to 5 days.
- Fridge - Keep cookies in an airtight container or sealable bag in the fridge for up to 7 days.
- Freezer - You can freeze chocolate chip tahini cookies in an airtight container or freezer-safe, sealable bag for up to 3 months. Defrost the cookies completely in the fridge before serving.
More Gluten Free Chocolate Chip Recipes
Happy baking! If you make these gluten free tahini chocolate chip cookies, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Gluten Free Tahini Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup tahini , stirred well
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 ½ cups oat flour (160 grams)
- ¾ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1-1½ cups semisweet chocolate chips
Instructions
- In a large bowl, using an electric mixer, beat ½ cup unsalted butter ½ cup tahini ½ cup granulated sugar, and ½ cup light or dark brown sugar together until fluffy, about 3 minutes. Scrape down the bowl and beat in 1 large egg, 1 large egg yolk, and 1 teaspoon pure vanilla extract until combined. In a medium bowl, whisk together the 1 ½ cups oat flour, ¾ teaspoon baking soda, and 1 teaspoon fine sea salt. Beat the dry mix into the butter sugar mixture until combined. Stir in the 1-1½ cups semisweet chocolate chips.
- If at all possible, refrigerate the dough in an airtight container for 12 hours and up to 2 days. If you don't have enough time, try to get at least 30 minutes.
- When ready to bake, preheat the oven to 325℉. Line 2 baking sheets with parchment paper. Remove the chilled dough from the fridge and scoop balls of dough, about 1-2 teaspoons' worth. Place on sheets at least 2 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.
Notes
- Chill the dough. Like most cookie doughs, this tahini chocolate chip cookie dough benefits from some time in the fridge. My preference is to make the cookie dough up to a day in advance of baking the cookies. This allows the gluten-free flour to fully hydrate. The cookies' flavor will also be much deeper and more delicious the longer you let the dough rest.
- Bang the pan. I love a flatter cookie here, so when I remove the pan from the oven I give it a firm slam down on the counter. This helps the cookies settle.
- What temperature to bake? I like baking the cookies on 325F so that they don't get too puffy. This also helps the cookies to cook evenly without burning. However, I've experimented with baking at 350F, and this also works; you'll just need to bake them for a few minutes less.
- Make refined sugar-free. Use coconut sugar in place of the granulated sugar and brown sugar.
- Dairy-free options. Try your favorite non-dairy butter in place of the butter. Or, use softened coconut oil (my preference).
Nutrition
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