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.
Thin and Chewy Tahini Chocolate Chip Cookies (Gluten Free)
- ⅓ cup Tahini
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup (1 stick) butter, melted
- 1 ½ tsp gluten free vanilla extract
- 1 egg
- 1 cup + 2 Tbsp (163g) Bob’s Red Mill 1:1 gluten free baking flour
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cornstarch
- ½ tsp ground cinnamon
- 1 ¼ cup gluten free chocolate chunks or chips
- In a large mixing bowl, whisk together tahini, brown sugar, granulated sugar, vanilla extract, and melted butter until smooth. Add the egg and whisk until creamy and combined. set aside.
- In a small or medium mixing bowl, whisk together flour, baking soda, salt, cornstarch, and cinnamon. Add the dry ingredients to the wet, and mix with a rubber spatula or wooden spoon just until everything is totally combined. Mix in the chocolate chunks.
- Cover the bowl of dough with some plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 325ºF. Line 2 cookie sheets with parchment paper and set aside. Keep your dough refrigerated until your oven has preheated.
- Form the cookies using a small cookie scoop, rolling each scoop with your hands to form a ball. Place them on the first cookie sheet, evenly spaced about 2-3 inches apart (it works best to bake one sheet at a time, so keep the remaining dough refrigerated until ready to use and bake). Bake on the center rack in the oven for 10-12 minutes. The cookie will spread and will be lightly brown on the outside edges, but still puffy in the middle. They will collapse as they cool. Let them cool completely before enjoying!
- I only use Bob’s Red Mill 1:1 gluten free baking flour, which already contains xanthan gum, so I cannot guarantee that your cookies will turn out the same if using a different flour mixture. If using a gluten free all purpose flour mix, I recommend using a 1:1 mix that contains xanthan gum and measure by weight.
- This recipe was designed to work with tahini. Because of the texture and consistency differences of other nut and seed butters, I don't recommend trying to substitute with something else.
Recipe adapted from The Hungry Bites
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