Hey friends, Autumn here! I’m so honored to have Nicole Dula from the blog Dula Notes stepping in with a guest post today. I am continually inspired by the simple, seasonal, inventive recipes and the beautiful, clean design and photography on Dula Notes. Nicole often also shares her food and travel adventures on her site and there’s nothing more that I enjoy than a food adventure! (Be sure to follow Nicole’s adventures on instagram!) Nicole isn’t a gluten-free eater, but she took on the challenge of gluten-free cookies for me. Brave woman! Thanks, Nicole.
I love making my own hummus, but the one downside is that I never use much tahini in the recipe and it comes in large, expensive jars. I decided I needed to find some new ways to use tahini and I was especially fond of the idea of making it work in desserts. I’ve now swirled sweetened tahini into brownies with success and then Christina from Dessert for Two made tahini chocolate chunk cookies and my heart skipped a beat.
I immediately thought a gluten-free version with almond flour would complement the nutty tahini and it really does! I also like to sprinkle as many things as I can with sesame seeds, so it’s a win-win. These cookies turned out soft, nutty and full of chocolate, just like I hoped they would. They are a one-bowl wonder that comes together really quickly for instant chocolate-craving gratification. I hope you love them as much as I do!
And you know what else happened? I finally used a full jar of tahini before it expired.
- 2 tablespoons unsalted butter, melted
- ⅓ cup tahini
- 1 egg, beaten
- ¼ cup grade b maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ½ cup almond flour/meal
- ½ cup gluten-free oat flour
- ½ teaspoon baking soda
- ¾ cup chocolate chips
- 2 teaspoons white sesame seeds
- 2 teaspoons black sesame seeds
- good pinch of Maldon or gray flaky sea salt
- Melt butter and then carefully pour it into your ⅓ cup measuring cup and swirl it around before adding it to a large bowl. Measure out your tahini in the ⅓ cup and it will come right out. Add the tahini to the bowl and mix well with a wooden spoon.
- Add the beaten egg, maple syrup, vanilla and salt. Mix well. Add the almond flour/meal, oat flour and baking soda and mix until combined. Fold in the chocolate chips. Chill dough for one hour or overnight. Prepare a baking sheet with a silpat or parchment paper.
- Preheat oven to 350 degrees F. In a small bowl, combine the white and black sesame seeds with flaky sea salt. Use a tablespoon-sized cookie scoop to measure out your mounds of chilled dough. Press dough down a little with a wet finger (so it doesn’t stick) and sprinkle with ⅛ teaspoon of sesame seed mixture. Bake for 10-13 minutes or until the edges begin to brown. Let cookies cool on the baking sheet for about 5 minutes and then use a wide spatula to transfer cookies to a cooling rack to cool completely.
- Make your own oat flour by processing gluten-free old-fashioned oats in a food processor until fine and your own almond meal by processing 1 cup of almonds until pieces are small and uniform. Look for tahini that only has ground sesame seeds as the ingredient without additional salt. If you can’t find it without salt added, omit the salt from the recipe.