Description
Rich and chewy, these gluten free Tahini Chocolate Chip Cookies have become a household favorite! You can use whatever gluten free flour blend you'd like, but my go-to is Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
Ingredients
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- 8 tablespoons butter, softened
- 1/2 cup tahini
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup gluten free flour blend (I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour or cassava flour)
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup Enjoy Life dark chocolate chips
- Flaky sea salt, for garnish, if desired
Instructions
- Combine dry ingredients: In a medium bowl, combine the cassava flour, baking soda, and salt.
- Cream butter, tahini, and brown sugar: Add the butter, tahini, and brown sugar to the bowl of a stand mixer. Beat at medium-high speed for 3-5 minutes, until lightened in color and fluffy.
- Mix cookie dough: Add the egg and vanilla extract and continue beating until smooth. Stir in the gluten free flour mixture until no dry flour remains. Fold in the chocolate chips with a spatula.
- Rest dough and prep oven: (Optional, but recommended) Set the dough aside for 30 minutes to rest. Preheat the oven to 325 degrees F.
- Bake cookies: Use a spoon to portion the cookie dough out into 12 dough balls. Line a baking sheet with parchment paper and space the dough balls 3 inches apart on the baking sheet. Bake for 15 minutes. If desired, sprinkle with flaky sea salt as soon as the cookies come out of the oven. Let cool completely before eating.
Notes
- Make sure the tahini you use is just one ingredient: sesame seeds. Any added ingredients could throw off the cookies.
- Let the dough rest before baking. Gluten free flours need a little more time to soak up the moisture and fats in the dough, and a little rest time makes a big difference!
- Bake a test cookie before the entire batch. If the cookie spreads too much, add a little more gluten free flour to the dough or refrigerate the dough before baking. If they don't spread enough, increase the oven temperature to 350 degrees F or add a little more tahini.