Gluten-Free Salted Tahini Chocolate Chip Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, whole
  • 1 Egg yolk

• Condiments

  • 1/4 cup Maple syrup
  • 1/2 cup Tahini, quality

• Baking & Spices

  • 1 tsp Baking soda
  • 2 cups Brown rice flour
  • 1 cup Coconut sugar
  • 1/4 cup Cornstarch
  • 6 oz Dark chocolate or semi-sweet chocolate chips
  • 1/2 tsp Salt
  • 1 Sea salt, flaked
  • 2 tbsp Tapioca flour
  • 1 tsp Vanilla extract
  • 1 tsp Xanthan gum

• Dairy

  • 1/2 cup Butter, unsalted

Found on wifemamafoodie.com

Description

Ingredients

• 2 cups Brown Rice Flour (superfine for less gritty texture. Can also use a gf flour blend)
• ¼ cup Cornstarch
• 2 tablespoons Tapioca Flour
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• ½ cup quality tahini
• ¼ cup Maple Syrup
• 1 cup Coconut Sugar
• 1 whole egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 6 oz (about 1 cup) chopped Dark Chocolate or semi-sweet chocolate chips
• Flaked Sea Salt for sprinkling, optional
• 2 cups Brown Rice Flour (superfine for less gritty texture. Can also use a gf flour blend)
• ¼ cup Cornstarch
• 2 tablespoons Tapioca Flour
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• ½ cup quality Tahini
• ¼ cup Maple Syrup
• 1 cup Coconut Sugar
• 1 whole egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 6 oz (about 1 cup) chopped Dark Chocolate or semi-sweet chocolate chips
• Flaked Sea Salt for sprinkling, optional

Directions

• In a bowl, blend together flours, xanthan gum, salt, and baking soda. Set aside.
• Place melted butter, tahini, coconut sugar, and maple syrup into a mixing bowl and beat until thoroughly combined. Add egg, yolk, and vanilla and beat until batter is smooth. Stir in chopped chocolate until evenly distributed.
• Refrigerate cookie dough until firm, at least 1-2 hours or overnight.
• After dough has chilled, preheat oven to 375F.
• Line a cookie sheet with parchment paper and scoop dough out by the rounded tablespoons (I also like to use ¼ cup for larger cookies) placing 2-3 inches apart. Flatten slightly and top each with a pinch of flaked sea salt.
• Place pan onto the middle rack in the preheated oven and bake for 12-14 minutes, until cookies are golden brown and center is set.
• Let cool slightly on the pan before transferring cookies to a rack to cool completely. Store leftovers in an airtight container for up 2-3 days.
• Adaptation of this recipe from Alton Brown.
• In a bowl, blend together flours, xanthan gum, salt, and baking soda. Set aside.
• Place melted butter, tahini, coconut sugar, and maple syrup into a mixing bowl and beat until thoroughly combined. Add egg, yolk, and vanilla and beat until batter is smooth. Stir in chopped chocolate until evenly distributed.
• Refrigerate cookie dough until firm, at least 1-2 hours or overnight.
• After dough has chilled, preheat oven to 375F.
• Line a cookie sheet with parchment paper and scoop dough out by the rounded tablespoons (I also like to use ¼ cup for larger cookies) placing 2-3 inches apart. Flatten slightly and top each with a pinch of flaked sea salt.
• Place pan onto the middle rack in the preheated oven and bake for 12-14 minutes, until cookies are golden brown and center is set.
• Let cool slightly on the pan before transferring cookies to a rack to cool completely. Store leftovers in an airtight container for up 2-3 days.
• Adaptation of this recipe from Alton Brown.