Gluten Free Tahini Chocolate Chunk Cookies
These chewy, nutty sesame-packed, milk and dark chocolate chunk cookies are the perfect weekday pick me up
Servings: 24 large cookies
Calories: 300kcal
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!