Salted Tahini Chocolate Chip Cookie - Gluten Free
Delicious soft and chewy chocolate chip cookies with tahini and sea salt. Gluten Free Recipe!
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.