Chocolate Tahini Cookies

I haven't made cookies for a while and was feeling a bit overdue. I found this recipe in La Tartine Gourmande's book, the cookies are gluten-free and really delicious. Sweet but not overly sweet. I'm not a big fan of too too sweet, where the sugar over powers any and all flavors. I liked the idea of tahini in a cookie and it works!

Because they're gluten-free there are a number of unique flours in the recipe that I don't seem to have on hand, er, well I might, I have a bag of mystery flour, from Whole Foods bulk section, I'm certain it was for a Bea recipe a while ago, but the twist tag is missing and now I have an unknown gluten-free flour to work with at some point. But for these cookies I did have some gluten-free all purpose flour, so I swapped that for all the other flours (as noted in recipe below).

She recommends mixing with a kitchen-aid, but I've found when there's a small amount of ingredients to mix it just doesn't work so well and just pushes everything to the side of the bowl, so I just hand mixed with a fork and it worked fine. Hope you enjoy!

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Chocolate Tahini Cookies
(adapted from La Tartine Gourmande: Recipes for an Inspired Life)

  • 6 tablespoons unsalted butter, softened
  • 2/3 cup sugar (light muscovado sugar in original recipe)
  • 2 tablespoons tahini
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup millet flour*
  • 1/4 cup brown rice flour*
  • 1/4 cup quinoa flour*
  • 1/2 cup quinoa flakes*
  • 1/4 teaspoon fleur de del (or sea salt)
  • 1/2 teaspoon baking soda
  • 3.5 ounces dark chocolate (70% cacao), coarsely chopped
  • 3 ounces walnuts, coarsely chopped

Preheat oven to 375°. Line 2 baking sheets with parchment paper.

In large bowl cream together butter, sugar and tahini (you can use a stand mixer as well). Beat in the vanilla and egg. 

In a separate bowl mix the flours, salt and baking soda. Add the flour mixture to the butter mixture until well combined. Using a spatula stir in the chocolate and nuts.

Drop a heaping tablespoon of batter for each cookie onto baking sheets, leaving a 2-inch space between each. Bake for 14 minutes or until golden brown.**

* I used 1 1/2 cup gluten-free flour to replace the 4 flours
** I baked for about 19 minutes but it might have been because of the flour that I used