These Tahini cookies are nicely crisp on the outside and so moist and fluffy on the inside. If you haven’t cooked or baked with Tahini before, it is a paste make from sesame seeds and has a nutty flavor that rival’s peanut butter, but healthier. It is commonly used in dressings, sauces and baking. Give these a try and they might become your new favorite cookie recipe. This recipe makes 24 to 30 cookies depending on how you portion the dough.
Ingredients
- 1/2 cup vegan butter, softened
- 1/2 cup tahini
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs (or 2 vegan eggs from Bob’s Red Mills)
- 2 cups Gluten free flour mix (I like Mama’s Almond Flour Blend the best or Bob’s Red Mills 1 to 1 gluten free baking flour).
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
- ½ cup chopped pecans or walnuts (optional)
- Coarse sea salt for topping (I prefer Maldon Sea salt)
Instructions
- In a large mixing bowl, using an electric beater, beat the butter, tahini, and both kinds of sugar until smooth and fluffy. Add the 2 eggs and vanilla and mix until well incorporated.
- In a small bowl, whisk the flour, baking soda and salt and then to the large bowl of wet ingredients. Mix until well incorporated but be careful not to over mix because this can affect the consistency of the cookie if over blended.
- Let the cookie dough chill for at least 2 hours but up to 24 hours.
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper. I like to use a 2-inch cookie dough/ice cream scoop for forming my cookies. Place them on the baking sheet evenly, making sure to leave at least 2 inches between each.
- Bake for 10 to 15 minutes or until the cookies start to get a bit golden brown around the edges but still light on top. Once you remove the cookies from the oven, sprinkle each cookie with a large flake sea salt immediately and then let the cookies cool on the baking sheet before removing.
- Enjoy!
