Imagine biting into a cookie so rich, so perfectly chewy, that you can't believe it's gluten-free. These Thick Chewy Chocolate Chip Tahini Cookies are not just a dessert—they're a revelation! With a creamy tahini base, dark chocolate chips, and a hint of sweetness, these cookies will transform your gluten-free baking game forever. Get ready to experience a treat that's so delicious, you'll forget it's made without traditional flour.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Gluten Free
Serves: 12 cookies
Ingredients
- 1 cup tahini
- 1/2 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the tahini and honey (or maple syrup). Whisk together until smooth and well incorporated, ensuring no separation between the ingredients.
- Crack the large egg into the tahini mixture. Add vanilla extract and mix thoroughly until the egg is completely integrated and the mixture becomes slightly lighter in color.
- Sprinkle baking soda and salt over the wet ingredients. Gently fold them in, ensuring even distribution throughout the mixture.
- Add the dark chocolate chips to the batter. Fold them in gently, making sure they are evenly spread throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow room for spreading.
- Slightly flatten each cookie mound with the back of a spoon or your fingertips, creating a uniform thickness.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes. Look for golden brown edges and a slightly set center.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up and prevents breaking.
- Transfer cookies to a wire rack to cool completely. The cookies will continue to set and become chewier as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
Tips
- Use high-quality tahini for the best flavor and smoothest texture
- Ensure all ingredients are at room temperature for better mixing
- Don't overmix the dough to keep cookies tender
- Use a cookie scoop for uniform size and even baking
- Watch cookies carefully—they can quickly go from perfectly golden to overdone
- Let cookies cool completely to achieve the ideal chewy texture
- For extra indulgence, sprinkle sea salt on top before baking
- Store in an airtight container to maintain freshness and softness
Nutrition Facts
Calories: 172kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
