With chewy centers and delightfully crisp edges, these gluten free tahini chocolate chip cookies might just be your new favorite cookie!
Who knew that adding a little tahini and honey would make THE best gluten free chocolate chip cookies with crisp edges and chewy middles??
Why You'll Love This Recipe
- Crisp edges and chewy centers that stay soft for days. These cookies really have THE best texture!
- Serve to all your gluten-eating friends, because everyone loves these!
- My favorite flour for this recipe is actually a budget blend that I've been working with more as prices continue to increase. I get Namaste at Costco for around $2/pound and it works perfectly for this recipe (see notes for a bit of helpful info on this)
What's Tahini?
Wondering what tahini even is?? Tahini is made by grinding sesame seeds, just like peanut butter is made from grinding peanuts.
Plain tahini is thinner than peanut butter (you can pour it) and because it's more bitter than nut butters, you'll often see it paired with honey.
If you like this recipe, you'll probably love my flourless Tahini Swirl Brownies, too!
I also love using tahini in salad dressing, as I do in this Autumn Harvest Salad with Maple Tahini Vinaigrette
Celeste's Notes
- This recipe has just enough tahini to give an enticing and unique flavor. My kids don't normally like tahini, but they love these cookies (and so do their friends)
- I have tested this recipe with Cup4Cup and Namaste. Cup4Cup is wonderfully smooth, but also has a bit of a gummy texture and I didn't like the appearance as much. Namaste is about ⅓ the price of Cup4Cup and the cookies are gorgeous. We noticed they taste just a bit grainy right out of the oven, but as they soften as they settle.
- I added honey because the flavor blends well with tahini and honey will keep gluten free baked goods softer for longer. Win/win.
Substitutions
- Tahini: If you're allergic to sesame, swap the tahini with another nut or seed butter. Natural almond butter would work well, or even Sunbutter or peanut butter.
- Butter: to make these tahini chocolate chip cookies dairy free, use a plant-based butter in stick form (my favorite brand is Melt)
More Recipes You'll Love
Try another tried-and-true recipe from the Life After Wheat kitchen:
PRO TIP:
For photo-worthy cookies, choose 1-4 of the following easy ideas (see all of them in action in the video I link below):
- Use a combination of chocolate. I like to use milk chocolate or semi-sweet chocolate chips, plus some chopped dark chocolate bars.
- Just before baking, press some extra chocolate into the tops of your cookies.
- Right after you take the cookies out of the oven, use the tip of a spoon to gently push the cookie edges in just a little. It creates beautiful crinkly edges that are both aesthetic and tasty!
- Finish off with a sprinkling of flaky salt.
Video: How to Make Gluten Free Tahini Cookies
Happy Baking!
Ingredients
- 10 tablespoons salted butter at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tablespoons tahini
- 1 tablespoon honey
- 1 egg
- 1 tablespoon vanilla extract
- 2 ¼ cups gluten free flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
Method
- Preheat oven to 350 degrees F.
- Line 1 or 2 large baking sheets with parchment paper and set aside.
- In bowl of stand mixer (you can also use a large bowl and hand mixer), mix butter and sugars on medium speed for 2 minutes until light and fluffy.
- Add tahini, honey, egg and vanilla and mix on low for 30 seconds.
- Add gluten free flour, baking powder, baking soda, and salt and mix on low or stir just until combined.
- Stir in chocolate chips.
- Use a standard cookie scoop and leave 2-3 inches between cookies because they will spread.
- Bake at 350 for 7 minutes. The edges should be a golden brown, with centers that are still a bit gooey.
- Let the cookies cool on the baking sheet for a good 5 minutes before transferring to a cooling rack to cool completely.
- I like to sprinkle flaky salt on top before the chocolate sets.
- IF you have any leftovers, you can store them in a Ziploc or an airtight container on the counter for several days. They will stay soft!
Nutrition
Serving1cookieCalories219kcalCarbohydrates30gProtein2gFat11gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.3gCholesterol26mgSodium178mgPotassium51mgFiber2gSugar19gVitamin A209IUVitamin C0.1mgCalcium35mgIron1mg
Notes
- I like Namaste flour best in this recipe, you can get it for a great price at Costco.
- Yes, there really is 1 tablespoon of vanilla. Trust!
- I always recommend weighing ingredients using a simple kitchen scale. Toggle the recipe to metric just above the ingredients to use weight.
- If you’re allergic to sesame, you can substitute any nut or seed butter for the tahini. Sunbutter would probably give you the most similar taste.
- Honey improves the texture and keeps gluten free cookies soft longer. If you don’t eat honey, you can substitute with real maple syrup.
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