Description
These Gluten Free Tahini Cookies are a delightful and nutritious treat combining the nutty flavor of tahini with wholesome coconut and almond flours. Naturally sweetened with coconut sugar and infused with warm cinnamon, these soft cookies are easy to make, perfect for a quick snack, and suitable for gluten-free diets.
Ingredients
Wet Ingredients
- ⅔ cup unsalted butter, softened
- ½ cup tahini
- 1 tsp vanilla extract
- 5 tsp milk
Dry Ingredients
- ⅔ cup coconut sugar
- 1 tsp sea salt
- 1 tsp cinnamon
- 1 cup coconut flour
- ¼ cup almond flour
Toppings
- Sesame seeds, for sprinkling on top
Instructions
- Prepare the oven and baking sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- Cream butter and sugar: Using a mixer, cream together the softened unsalted butter and coconut sugar until the mixture is smooth and well combined, creating a light, fluffy base for your cookie dough.
- Add wet flavorings: Mix in the tahini, vanilla extract, sea salt, milk, and cinnamon thoroughly. The tahini adds a rich, nutty flavor and moisture to the dough.
- Incorporate dry flours: Gradually add the coconut flour and almond flour to the mixture, mixing until you achieve a soft dough that holds together but is not too wet or sticky.
- Shape cookies and add toppings: Gently roll the dough into 20 tablespoon-sized balls and place them evenly spaced on the prepared baking sheets. Lightly sprinkle sesame seeds on top of each ball for a delightful crunch and visual appeal.
- Bake the cookies: Place the trays in the preheated oven and bake for 8 to 10 minutes until the cookies are golden on top. Keep a close eye on them to avoid burning as coconut flour can brown quickly.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool for 10 minutes on the sheets. Then transfer them to a wire cooling rack to cool completely.
- Store properly: Once cooled, store the cookies in an airtight container. They will stay fresh for up to one week.
Notes
- Be careful not to overbake to keep cookies soft and chewy.
- You can substitute almond milk or any milk alternative if desired.
- Ensure the butter is softened but not melted for best creaming results.
- For extra texture, try adding chopped nuts or chocolate chips.
- These cookies are naturally gluten-free thanks to the coconut and almond flours.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free