Gluten-Free Tahini Shortbread Cookies

• Vegetarian
• Gluten free

• Condiments

  • 1/2 cup Tahini

• Baking & Spices

  • 1 cup Almond flour
  • 1 cup Brown rice flour
  • 9/16 cup Coconut sugar
  • 1/2 cup Dark chocolate chips
  • 2 tsp Kosher salt
  • 1 Sesame seeds
  • 1 tsp Vanilla extract, pure

• Dairy

  • 8 tbsp Butter, unsalted

Found on saltedplains.com

Description

Ingredients

• 8 tablespoons unsalted butter, softened
• 1 teaspoon pure vanilla extract
• ½ cup + 1 tablespoon coconut sugar
• ½ cup tahini (stir well before measuring)
• 1 cup almond flour
• 1 cup brown rice flour
• 2 teaspoons kosher salt
• ½ cup dark chocolate chips, melted, for dipping
• sesame seeds, for sprinkling

Directions

• Grease an 8-inch square pan with butter or coconut oil, then line with parchment paper, leaving an overhang on two sides.
• In a large bowl, cream butter, vanilla, and coconut sugar with an electric mixer until fluffy. Add tahini and mix until combined. Add almond flour, brown rice flour, and salt. Mix on low speed until completely incorporated.
• Press the dough evenly into prepared pan. Freeze for 30 minutes. Preheat oven to 350 degrees Fahrenheit.
• Once dough has chilled, with a knife, score shortbread into 18 pieces. Bake for 30 to 35 minutes, or until golden. At the 30 minute mark, lightly cover with foil to keep from over-browning.
• Allow shortbread to cool completely in pan on wire rack. Using parchment flaps, remove from pan to cutting board. Cut into scored pieces. Dip cookies into melted chocolate, place on a piece of parchment. Sprinkle with sesame seeds if desired. Allow chocolate to harden before storing in airtight container.