Salted Tahini Chocolate Chip Cookie – Gluten Free Recipe
If you like soft but chewy cookies then this is the recipe for you! These Salted Tahini Chocolate Chip Cookies have a delicious nuttiness from the tahini and lots of chocolate chunks. I took this recipe from Chef Shane Smith, here. I made a few small adjustments to it which I have included in my recipe below.
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How do I make these Salted Tahini Chocolate Chip Cookies from scratch?
This cookie recipe is so simple. Start off by melting your butter. To this, add the egg, tahini, soft light brown sugar and vanilla. Mix well and add the ground almonds, gluten free flour and bread soda. Stir again until mostly combined. Add the chocolate chunks and mix fully. Divide the dough into 9 pieces, around 60 grams each. Roll these into a ball and pop onto a lined baking tray. Put these in the freezer for 15-20 minutes. Place the cold cookie dough balls out of the freezer, place on flat baking trays with plenty of space in between and flatten slightly. Add a few more chocolate chunks to the top and bake. When still warm, sprinkle with sea salt.
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And if you’re seeking Gluten Free Recipes, check out my Gluten Free Category, here.
Salted Tahini Chocolate Chip Cookie – Gluten Free
Equipment
- Microwavable bowl
- Large mixing bowl
- Flat baking trays
- Rubber spatula
Ingredients
- 20 grams butter
- 100 grams soft light brown sugar
- 1 whole egg
- 1 tsp vanilla extract
- 95 grams tahini
- 70 grams ground almonds
- 55 grams gluten free flour (I used rice)
- 1/4 tsp bread soda
- 90 grams milk chocolate chunks/chips plus 20g extra for decoration
Instructions
- In a microwave safe bowl, melt the butter.
- Add the eggs, sugar, tahini and vanilla and mix well.
- Add the flour, ground almonds and bread soda and half mix in. Add the chocolate chips/chunks and mix in fully.
- Divide into 9 balls (about 60grams each) and roll slightly. Pop onto a baking tray and chill in the freezer for 15-20 minutes.
- Preheat the oven while waiting to 180°c (380°f) or 170°c (340°f) if fan assisted.
- Remove the cookie dough from the freezer and re roll into a ball. Place these balls with plenty of space onto a flat lined baking tray and flatten down slightly.
- Add the extra chocolate chunks/chips on top for extra pretty cookies. (They will still taste amazing without!)
- Pop into the oven and bake for 12-15 minutes or until they have spread out completely and started to get a nice golden brown colour around the edges. Sprinkle sea salt on top of the warm cookies. Allow to cool before removing from the tray.
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