Chewy Chocolate Tahini Cookies (Gluten Free)

When most people think of tahini, they think of hummus, and that’s pretty much it. I have to admit, I used to think the same thing. I’ve learned, though, that tahini is a much more versatile ingredient than I ever thought. It’s great for baking, especially for those who have nut allergies or when you just want a break from peanut butter or almond butter.

For those who don’t know, tahini is ground up sesame seeds with a texture similar to nut butters (though a little thinner). Its creamy texture and roasted sesame flavor is such a nice component to one of my favorite desserts, cookies! These chocolate tahini cookies have the perfect cookie texture- soft, chewy, and slightly gooey.

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These cookies are such a nice break from the chocolate chip or peanut butter cookies we make all the time, and they are perfect to make a big batch of and freeze for whenever you need a sweet treat.

Oh, did I forget to mention they’re gluten free and flourless! Yep, the only “flour” you use is from blending up oatmeal, which I love. I try to avoid all purpose flour whenever I can just because there really are no nutritional benefits in it. With oats and tahini, these cookies are packed with protein, so you don’t have to feel too guilty. Use dark chocolate chips like I do, and that’s another added health benefit!

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So, to make these cookies, begin by blending your oats in a blender or food processor on high until finely ground. Measure out exactly one cup, then mix with the rest of your dry ingredients.

Next, combine your tahini and softened butter using a hand mixer. Then, add in the rest of your ingredients (except the chocolate chips). And continue to mix until incorporated and smooth.

Add your dry ingredients to your wet ingredients a little bit at a time and mix. If you add all of the dry ingredients at once, you’ll be covered in cocoa powder! This is your warning. After about a minute, you will see a thick and sticky dough form. Now is the time to fold in your chocolate chips with a spatula.

You could just roll this dough into balls now if you’re crunched for time, but I recommend refrigerating for 15 minutes. The dough will be much easier to handle this way.

When ready, roll the dough into 18, one inch balls and arrange on two baking sheets lined with parchment paper. Flatten the balls with a fork the way you traditionally do with peanut butter cookies. And to emphasize the sesame flavor, sprinkle sesame seeds on top of the cookies before baking.

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Bake at 350 degrees for 8-9 minutes. Allow to cool for 5 minutes before transferring to a wire rack.

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This cookies will be chewy and chocolaty and nutty and absolutely delicious! Serve them to a crowd or freeze them and keep them to yourself!

Have a wonderful weekend!

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Chewy Chocolate Tahini Cookies

  • Servings: 18 cookies
  • Difficulty: Easy
  • Print

Ingredients:
1/2 cup tahini
1 egg
3/4 cup brown sugar
1 1/4 cup rolled oats
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 cup butter, softened
1 tsp vanilla
1/8 tsp salt
2/3 cup chocolate chips

Instructions:
1. Put rolled oats in a blender and blend on high until oats are finely ground.
2. Measure the ground oats so you have one cup (this should be pretty close to what you ground, but measure to be exact). Put the one cup of ground oats, cocoa powder, baking soda, and salt in a small bowl and stir to combine.
3. In a medium sized bowl, use a hand mixer to combine tahini and softened butter until smooth. Then add the vanilla, brown sugar, and egg and mix until smooth.
4. Add the dry ingredients to the wet ingredients a little bit at a time, and mix to combine. A thick, sticky dough will form.
5. Fold in chocolate chips.
6. Refrigerate for 15 minutes so the dough will be easier to roll into balls. After 15 minutes, use your hands or a cookie scoop to make 18 one inch cookies. Flatten the cookies with a fork. Sprinkle with sesame seeds.
7. Bake at 350 degrees on 2 baking sheets lined with parchment paper for 8-9 minutes. Allow to cool on the baking sheet for 5 minutes before moving to a wire rack.

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