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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that time I tried to bake cookies while camping? Total disaster! A squirrel stole half the chocolate chips, and the cookies ended up tasting like campfire smoke. But hey, even culinary mishaps can inspire something great. This recipe, born from that chaotic experience, brings you the joy of perfectly baked cookies without the wildlife interference! These tahini chocolate chip cookies? A dream. Soft centers, crisp edges, and a flavor that dances on your tongue. The tahini adds a subtle nutty depth that complements the chocolate in a way you’d never expect.
Why gluten-free, you ask? Well, honestly, sometimes it's just nice to have options. Maybe you’re avoiding gluten, maybe you just like the slightly chewier texture that gluten-free flours bring to the table. Either way, these cookies deliver. They're easy to make, require minimal ingredients, and are guaranteed to disappear faster than I can say 'chocolate chip'. Plus, the tahini? It’s a nutritional powerhouse. We're talking healthy fats, vitamins, and minerals all disguised as a delicious treat! I think I may have gotten a typo or two but who cares, am I right?
Required Equipments
- Mixing Bowl
- Whisk
- Electric Mixer (optional)
- Baking Sheet
- Parchment Paper
- Measuring Cups
- Measuring Spoons
Tahini Chocolate Chip Gluten Free Cookies: Frequently Asked Questions
Tahini Chocolate Chip Gluten Free Cookies
Indulge in these delightful Tahini Chocolate Chip Gluten-Free Cookies, where the nutty richness of tahini meets the sweet allure of chocolate chips. A perfect treat that’s both satisfying and wholesome, crafted for everyone to enjoy, even those avoiding gluten!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. Trust me; you don't want to scrub burnt cookie bits off a baking sheet.
- In a large mixing bowl, whisk together 1 cup of gluten-free all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Ensure there are no clumps. Lumps in your dry ingredients can lead to unevenly baked cookies, and nobody wants that!
- In a separate bowl, cream together 1/2 cup of softened butter (or dairy-free butter alternative) and 1/2 cup of granulated sugar until light and fluffy. If you're using a stand mixer, this will take about 2-3 minutes. If you're doing it by hand, get ready for a little arm workout!
- Add 1/4 cup of tahini to the creamed butter and sugar mixture. Mix until well combined. The tahini will give the cookies a distinctive nutty flavor, so don't skimp on it!
- Beat in 1 large egg (or a flax egg for a vegan option) and 1 teaspoon of vanilla extract. Make sure the egg is fully incorporated into the mixture. This helps bind the ingredients together and adds moisture to the cookies.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough. Overmixing can lead to tough cookies, and we want them to be soft and chewy.
- Fold in 1 cup of chocolate chips. Use your favorite kind – milk, dark, or semi-sweet all work well. I personally love using dark chocolate chips because they balance the sweetness perfectly, but it’s your cookie, your choice!
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. This gives them room to spread as they bake. If you're feeling fancy, sprinkle a little sea salt on top of each cookie before baking.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on them because gluten-free cookies can burn easily. The cooking time will vary depending on your oven, so start checking them at 10 minutes.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up a bit, preventing them from breaking when you move them. Enjoy while warm, if you can resist!
📝 Notes
- For a vegan option, use a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let sit for 5 minutes) instead of a chicken egg.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
🍎 Nutrition
Calories: 150 kcal
Protein: 2 g
Fat: 8 g
Carbohydrates: 18 g
Fiber: 1 g
Calcium: 20 mg
