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