What’s your favorite type of cookie? Personally, I just love cookies. Crispy, chewy, thin or thick – I’ll take them all! I have to tell you, though… these thin and chewy tahini chocolate chip cookies might just be one of my all-time favorites!
Wait, tahini in a cookie? You bet! Tahini is generally a main ingredient in hummus, but can also be a great ingredient to bake with. It adds a slight nutty taste to these cookies that pairs so well with the flavors of chocolate, vanilla, and cinnamon.
My inspiration for these cookies came from a trip to Israel I took a few years ago, before my Celiac diagnosis. I can’t even explain how amazing the food is there… especially the hummus and dips. It was that trip that made me fall in love with middle eastern food. From what I’ve read, it does happen to be a great place to visit if you are gluten free. So I definitely can’t wait to go back!
Now back to these cookies. These tahini chocolate chip cookies are thin and chewy, thanks to a few key recipe steps and tips. Cornstarch helps add a little extra chew, and chilling the dough helps keep them from spreading too much. Be sure to chill your dough at least 2 hours before baking! Yes this is mandatory for these cookies, but the wait will be worth it.
Just to note about the flour: these cookies were made with my favorite gluten free flour mix, Bob’s Red Mill 1:1 baking flour. I love the results I get with this flour, so I use it all the time! You could certainly try using another 1:1 baking flour (I also like namaste), but I can’t guarantee the same results. I also haven’t tried baking these cookies with a flour that doesn’t contain xanthan gum, so I recommend using a flour that has it.
Recipe adapted from The Hungry Bites
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