These gluten-free salted tahini chocolate chip cookies are refined sugar free and yet perfectly chewy and delicious! According to my picky kids, they taste a lot like regular chocolate chip cookies!
I think we’ve already gathered that I loooove dessert. The majority of the recipes on this blog are probably sweet treats, (#sorrynotsorry 😉 but at least they’re all made with unrefined sweeteners!) and chocolate chip cookies have to be up there near the top of the list of one of my faves…especially when they’re warm and gooey, fresh from the oven!
I had a few jars of delicious tahini I had gotten from Seed + Mill that I wanted to use, but instead of just making a bunch of hummus, I wanted to try it in a dessert. There are a lot of creative ideas out there, but since my kids aren’t typically fond of the strong flavor of tahini, I decided to use it in a way I knew they would enjoy it—in chocolate chip cookies!
Boy, was that a great idea! They seriously attacked these as soon as I was done taking photos and didn’t even mind the subtle nutty hint of tahini, which actually enhanced the flavor of the cookies overall in my opinion. Using a quality tahini is key though. If it’s not good enough to eat with a spoon, don’t add it to the dough. Trust me. I made a batch using a cheap store brand and unfortunately the bitter after taste carried through to the finished product. 🙁
Refrigerating these cookies is an important step as well. It chills the butter, which helps the cookies to stay thick and chewy when baking. It also softens the flour a bit so the grainy texture that gluten-free flours are infamous for was almost nonexistent after chilling the dough overnight.
Finally, a pinch of flaked sea salt took these over the top—Salt and chocolate chip cookies are like a match made in heaven! Especially when paired with a big glass of almond milk! Mmmm…so good! 😋 Enjoy, friends!
- 2 cups Brown Rice Flour (superfine for less gritty texture. Can also use a gf flour blend)
- ¼ cup Cornstarch
- 2 tablespoons Tapioca Flour
- 1 teaspoon Xanthan Gum
- 1 teaspoon Baking Soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup quality tahini
- ¼ cup Maple Syrup
- 1 cup Coconut Sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1–2 tablespoons water, if needed
- 6 oz (about 1 cup) chopped Dark Chocolate or semi-sweet chocolate chips
- Flaked Sea Salt for sprinkling, optional
- In a bowl, blend together flours, xanthan gum, salt, and baking soda. Set aside.
- Place melted butter, tahini, coconut sugar, and maple syrup into a mixing bowl and beat until thoroughly combined. Add egg, yolk, and vanilla and beat until batter is smooth. If dough is too thick, mix in a couple of tablespoons of water until incorporated.
- Stir in chopped chocolate until evenly distributed.
- Refrigerate cookie dough until firm, at least 1-2 hours or overnight.
- After dough has chilled, preheat oven to 375F.
- Line a cookie sheet with parchment paper and scoop dough out by the rounded tablespoons (I also like to use ¼ cup for larger cookies) placing 2-3 inches apart. Flatten slightly and top each with a pinch of flaked sea salt.
- Place pan onto the middle rack in the preheated oven and bake for 12-14 minutes, until cookies are golden brown and center is set.
- Let cool slightly on the pan before transferring cookies to a rack to cool completely. Store leftovers in an airtight container for up 2-3 days.
- Adaptation of this recipe from Alton Brown.