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Gluten-Free Salted Tahini Chocolate Chip Cookies

  • Author: Joscelyn Abreu
  • Total Time: 12 mins
  • Yield: 1 1/2 dozen 1x


Chewy chocolate chip cookies that are free of gluten and refined sugar! A hint of tahini make these cookies a little extra special!




  1. In a bowl, blend together flours, xanthan gum, salt, and baking soda. Set aside.
  2. 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.
  3. Stir in chopped chocolate until evenly distributed.
  4. Refrigerate cookie dough until firm, at least 1-2 hours or overnight.
  5. After dough has chilled, preheat oven to 375F.
  6. Line a cookie sheet with parchment paper and scoop dough out by the rounded tablespoons (I also like to use 1/4 cup for larger cookies) placing 2-3 inches apart. Flatten slightly and top each with a pinch of flaked sea salt.
  7. 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.
  8. 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.
  9. Adaptation of this recipe from Alton Brown.
  • Cook Time: 12 mins
  • Category: Dessert, Gluten-Free