Gluten Free Tahini Chocolate Chip Cookies
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.
Servings: 24 servings
Calories: 198kcal
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
Serving: 1 cookie | Calories: 198kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 140mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 148IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg