Prep time: 15min
Bake time: 10min
Makes about 12 cookies

This one doesn’t need much of an introduction, so I’ll leave it at this: tahini + chocolate = bliss.

considerations

1. You could sub coconut oil for grass-fed butter or ghee – I personally haven’t tried.

2. Best to use runny tahini, not the globby stuff at the bottom. I used unsalted.

3. Brown rice is a subtle gf flour but coconut flour could be a fun alternative to brown rice.

4. I find about 70% dark chocolate to be quite tasty for baking.

ingredients

150 g (1 1/4 cup) brown rice flour
130 g (about 2/3 cup) coconut oil
123 g (1/2 cup) runny tahini
3/4 cup coconut sugar
1 large egg
1 Tbsp vanilla extract
1 Tbsp maple syrup
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
large handful of chocolate chips or 150 g of chopped 70% dark chocolate
flaky sea salt to top

steps

*read through all before starting*

Over medium heat, warm the coconut oil in a saucepan. Once melted, stir in the coconut sugar and maple syrup, mix continuously to avoid burning the sugar.

In a separate bowl, mix together the flour, baking powder, baking soda, and sea salt. Keep an eye on the saucepan.

After the sugar is combined (this will only take a minute or two), add the egg to the saucepan and stir until your mixture is golden. Remove from stove top then add the vanilla and tahini, give it another mix.

Add half of the flour mixture to the saucepan, mix until the flour is fully combined – you should see no clumps of flour. Once fully incorporated, add the remaining half. After the two are combined, cover the saucepan and place in the fridge for 1 hour. This step is important! Although timely, it’s key to helping the cookies hold their shape.

Because of the time delay, I don’t recommend preheating your oven until now – 350 F.

Line 2 baking trays with parchment paper. After the hour has passed, check on your dough. It should be firm enough to hold its shape when you shape it into a ball. If it doesn’t flatten, go ahead and shape the remaining cookies. A cookie scoop is ideal if you’re looking for perfectly shaped cookies, alternatively, you can use a tablespoon measurement to shape them. My cookies were each about 1 large tbsp of dough. Note – these will flatten in the oven so place them far enough from one another.

Bake for about 10 minutes.

Let cool & enjoy!

kenn

the tahini cookie

McKenna Garrison

Print Recipe Pin Recipe

Course Dessert

Keyword Cookies, Gluten-free

Ingredients

150 g 1 1/4 cup brown rice flour
130 g about 2/3 cup coconut oil
123 g 1/2 cup runny tahini
3/4 cup coconut sugar
1 large egg
1 Tbsp vanilla extract
1 Tbsp maple syrup
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
large handful of chocolate chips or 150 g of chopped 70% dark chocolate
flaky sea salt to top

Instructions

*read through all before starting*
Over medium heat, warm the coconut oil in a saucepan. Once melted, stir in the coconut sugar and maple syrup, mix continuously to avoid burning the sugar.
In a separate bowl, mix together the flour, baking powder, baking soda, and sea salt. Keep an eye on the saucepan.
After the sugar is combined (this will only take a minute or two), add the egg to the saucepan and stir until your mixture is golden. Remove from stove top then add the vanilla and tahini, give it another mix.
Add half of the flour mixture to the saucepan, mix until the flour is fully combined – you should see no clumps of flour. Once fully incorporated, add the remaining half. After the two are combined, cover the saucepan and place in the fridge for 1 hour. This step is important! Although timely, it’s key to helping the cookies hold their shape.
Because of the time delay, I don’t recommend preheating your oven until now – 350 F.
Line 2 baking trays with parchment paper. After the hour has passed, check on your dough. It should be firm enough to hold its shape when you shape it into a ball. If it doesn’t flatten, go ahead and shape the remaining cookies. A cookie scoop is ideal if you’re looking for perfectly shaped cookies, alternatively, you can use a tablespoon measurement to shape them. My cookies were each about 1 large tbsp of dough. Note – these will flatten in the oven so place them far enough from one another.
Bake for about 10 minutes.
Let cool.