Tahini Chocolate Chip Cookies

Gluten Free Tahini Chocolate Chip Cookies

This recipe is the exact same recipe as my non-gluten free Tahini Chocolate Chip Cookies recipe (plus a little more baking powder, except these are gluten free cookies. The almond flour used in this recipe make the tahini chocolate chip cookies SO chewy and tasty!

Tahini Chocolate Chip CookiesAfter tasting these the morning after I made them, I think they would be great in the freezer as they would still hold that chewy texture. I was a little afraid to bake with almond flour because I had never used it in the past; however, it was a success! I used a little bit more almond flour than I would have with all-purpose flour. I will most likely continue to bake with almond flour as long as I can keep up with the price! LOL

Gluten Free Tahini Dark Chocolate Cookies
Prep Time
8 mins
 

A chewy and flavorful chocolate chip cookie with sea salt & tahini. 

Servings: 28 cookies
Calories: 300 kcal
Author: morganicmind
Ingredients
  • 2 1/2 cups almond flour + more if needed at the end
  • 1 1/4 tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp salt
  • 6 Tbsp butter unsalted
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup Tbsp apple sauce unsweetened
  • 1 Tbsp raw honey
  • 2 eggs
  • 1 Tbsp unsweetened almond milk or milk of your choice
  • ½ cup tahini
  • 2 tsp vanilla extract
  • 8-10 oz dark chocolate baking morsels
  • Kosher/Sea Salt to garnish
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Using a fork, mix together the semi melted butter, sugars, and apple sauce. Original recipe calls for the use of a hand mixer (mine wasn't delivered yet).
  4. Add the eggs one at a time to the sugar mixture above and mix until combined.
  5. Add in the Tahini and vanilla extra. Mix gently until combined.
  6. Slowly pour and mix in the dry ingredient mixture. Once fully incorporated, pour in the chocolate chip morsels.
  7. Roll the dough into a ball shape about 1-1.5 inch thick. Place the cookie dough balls on a baking sheet with parchment paper and place in the refrigerator for 30 minutes.
  8. Remove from fridge and bake the cookies for about 15-18 minutes or until golden brown. Be careful not to overcook the dough as the middle should be soft and moist.
  9. Remove form oven and sprinkle with sea salt/kosher salt.
  10. Enjoy these while they're warm!

Tahini Chocolate Chip Cookies

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