Biscuits

Salted Tahini Chocolate Chip Cookie – Gluten Free Recipe

Jump to Recipe Print 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.

As an Amazon Affiliate, I may earn a small commission on purchases made through links provided.

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.

For more Chocolate Recipes, check out my Chocolate Category, here.

If you want more Biscuit Recipes, check out my Biscuit Category, here.

And if you’re seeking Gluten Free Recipes, check out my Gluten Free Category, here.

Print

Salted Tahini Chocolate Chip Cookie – Gluten Free

Delicious soft and chewy chocolate chip cookies with tahini and sea salt. Gluten Free Recipe!
Course Baked goods, Baking, Cookies
Cuisine American, Asian, Baking, Chocolate, Cookies
Keyword Chocolate, Gluten free, Gluten Free Cookie Recipe, Salted Chocolate, Salted Tahini Chocolate Chip Cookies Recipe, Sesame, Tahini, Tahini Chocolate
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 50 minutes
Servings 9 cookies
Calories 258kcal
Author pinkhairedpastrychef

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.

Notes

The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.
pinkhairedpastrychef

View Comments

  • these look really good! is it possible to use only almond flour instead of adding in a second type of gf flour?

    • Hi Ilana,

      Thanks so much for your comment!
      Yes, I believe it will work with just almond flour however you may want to chill the cookie dough before rolling it into balls in the fridge for 15-29 minutes as I think the dough will be quite soft.
      The cookies may be a little more on the cakier side too but I believe it will work just fine otherwise. :)

      Thanks,
      Rosie

Leave a Comment
Share
Published by
pinkhairedpastrychef
Tags: Chewy Cookie RecipechocolateMilk ChocolateSalted Tahini Chocolate Chip Cookie RecipeSea saltSesameSoft Cookie RecipeTahiniTahini Chocolate
4 years ago

Recent Posts

Bakery Style Blackberry Buttermilk Muffins Recipe

Light, fluffy muffins with bursts of juicy blackberries.

4 months ago

Small Batch Apple Blackberry Crumble Recipe

A small batch version of the classic dessert of sweetened cooked apples and blackberries topped…

4 months ago

Peach Raspberry Compote – Filling for Cakes

Easy, 5 ingredient peach and raspberry compote. Perfect for filling cakes, macarons, pavlovas, cupcakes etc.

4 months ago

Rustic One Bowl Peach and Raspberry Cake Recipe

Simple vanilla cake with peaches and raspberries

4 months ago

Breakfast Rhubarb Parfait Recipe

Easy, make ahead breakfast using granola, yoghurt of your choice and stewed rhubarb

5 months ago

Roasted Irish Rhubarb Scones Recipe

Gorgeous, buttery scones with a crispy exterior and a soft, fluffy interior flavoured with bursts…

5 months ago