Gluten Free Tahini Cookies

Amanda loves baking, especially with the kids.  So when she came across a tahini cookie recipe in Today's Parent magazine, she jumped at the opportunity to adapt the recipe to be gluten free, because lets face it, tahini in a cookie?  Who would of thunk it, she had to try it and a great opportunity to bake with the kids. Also, I love tahini, especially as a dip.  I never thought of using it in a cookie.  So she had to try it.

What is great about this cookie is that in the magazine, it talks about it as being a great nut free cookie to make for kids.  When we tried it, we found out why, it doesn't taste like a peanut butter cookie, but the tahini really does add a nutty flavour to the cookie.  Lets just say, these cookies didn't last the week!


1/2 cup usalted butter
1/2 cup tahini
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla
1.25 cups Kinnikinnick All Purpose Gluten Free Flour
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
Optional: Add 1/2 cup of chocolate chips and lightly sprinkle with sesame seeds before putting in the oven

  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper
  3. In a large bowl cream butter, tahini and sugars together with a mixer on medium until light and fluffy (about 5 minutes).  
  4. Scrape down side of bowls and add eggs and vanilla and mix on medium for another 5 minutes
  5. In a medium bowl, whisk together flour, salt, baking soda and baking powder.  Add to tahini mix, mixing by hand util incorporated.
  6. Drop 1 tbsp balls onto baking sheets leaving at least 2 inches between cookies.  
  7. Bake for 8 to 10 minutes or until corners are turn golden brown.
  8. Transfer to cooling rack.