Chewy chocolate chip cookies that are free of gluten and refined sugar! A hint of tahini make these cookies a little extra special!
- 2 cups Brown Rice Flour (superfine for less gritty texture. Can also use a gf flour blend)
- 1/4 cup Cornstarch
- 2 tablespoons Tapioca Flour
- 1 teaspoon Xanthan Gum
- 1 teaspoon Baking Soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup quality tahini
- 1/4 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 1/4 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.
- Category: Dessert, Gluten-Free