Ever heard of pan-baking cookies? It might sound like they’re so good you just can’t help smacking the pan of right-out-of-the-oven beauties on the counter. It might be a little bit of that, but it’s a tried and true baking ‘technique’ that creates little ripples around the edge of your cookies as the center, still-gooey dough settles in. These are our first take on those – a bit stiffer because they’re tahini-packed, so they don’t have the most destinct ripples like the famous pan-banging chocolate chip cookies by Sarah Kieffer (we REALLY want to try out recipes in her book, “100 Cookies”) but they’re a start! What these cookies do have is a WHOLE lotta ooey, gooey milk and dark chocolate puddles, nestled in chewy, nutty tahini cookie dough, and the crunch of toasted sesame seeds on top. Winner winner cookie dinner (or lunch, or breakfast – protein!).
I had seen other tahini chocolate chip cookies floating around the internets, similar to a long-time favorite combo, peanut butter and chocolate, and wanted to give them a try. This recipe is based off of our monster cookies (packed with flaxseed meal, chocolate chunks, and candy-coated sunflower seeds – yes, they’re amazing), but lean on tahini for a deeply nutty, every so slightly sharp and bitter contrast to a buttery, chocolately party of flavors. What I’ve discovered, through experimenting with other gluten free chocolate chip cookie recipes, is that gluten free flours (especially rice flour) will always lend a bit of an unwanted flavor that’s unmistakable in most gf baked goods. So, I now balance that out in cookies with lots of blanched almond flour and my new favorite addition: golden flaxseed meal. From just the past few recipes I’ve tinkered around with, it seems that the flaxseed meal also heightens the chew of a cookie, which is always high on my list of great-cookie-attributes.
So, give it a try! It also means that you get extra fiber while indulging in one (or five) of these, so it’s “good” for you! If you’re on a cookie binge and want to fill your weekend with more trays and stacks of similarly fantastic gluten free goodies, try out our oatmeal chocolate chip cookies, or these almond and white chocolate sprinkle cookies, or these oatmeal cream pies, or these massively indulgent chocolate peanut butter mud cookies, or these epic caramel-stuffed macadamia nut and chocolate cookies! The possibilities are endless, folks.
Gluten Free Tahini Chocolate Chunk Cookies
Equipment
- Cookie sheets
- Parchment paper
- Electric mixer
Ingredients
- 3/4 Cup salted butter room temperature
- 1 1/4 Cup packed brown sugar
- 1/2 Cup white sugar
- 2 large eggs
- 1/2 Cup tahini
- 3 tsp toasted sesame oil
- 1 Tbsp vanilla extract
- 3/4 Cup golden flaxseed meal
- 1 Cup 1-1 gluten free flour mix with xanthan gum in it (if your mix does not contain xanthan gum, add 1/2 tsp of it now)
- 1 Cup arrowroot starch
- 1 1/2 Cup blanched almond flour
- 2 tsp baking powder
- 1 1/4 tsp salt
- 2 Cups milk and dark chocolate chunks 1/2 and 1/2 mix
- 1/2 Cup toasted white sesame seeds instructions for toasting below
Instructions
- First, preheat the oven to 325° Fahrenheit, and line two cookie sheets with parchment paper. Then, toast your sesame seeds. Dump white sesame seeds into a non-stick frying pan and heat over medium for 4-8 minutes, pushing them around with a spatula as they toast – they'll get slightly golden/yellower and oily. Once the color is golden, remove from heat and let cool.
- Then, in a large bowl, using an electric mixer, beat the room temp butter, brown sugar, and white sugar until lighter and fluffy. Add in the eggs, tahini, toasted sesame oil, and vanilla and beat to combine. Then add in the golden flaxseed meal, flour, almond flour, and arrowroot starch and stir to combine. Add in the baking powder and salt and stir. Then add in your milk and dark (or all milk or all dark – up to you! I like the mix) chocolate chunks (good quality chocolate is always a nice level up!) and stir to combine. Scoop 1/4 cups of batter (I used a cookie scoop to create round mounds for more even cookies) – about 6 mounds per tray (do not flatten). Sprinkle some of the toasted sesame seeds over each cookie mound, the bake for 15-18 minutes or until the edges are a dark golden brown.
- Last step! Bang the pan immediately when you remove it from the oven! Hold both ends with hot pads and bang the tray down onto a table or counter. This will create the "ripple" effect on the edge of the cookies if done immediately. Then let cool nearly completely and serve!
Tag @sisterssansgluten on Instagram if you snap a photo of your cookies!
Food photography and styling by Amelia Farber
4 Comments
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Helan
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
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