Gluten Free Tahini Cookies

This recipe makes a big batch of super soft and chewy Gluten Free Tahini cookies perfect for holiday entertaining.

Course cookies, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 20

Cool 10

Total Time 30

Servings cookies

Calories 71kcal

Preheat oven to 375 and line 2 baking sheets with parchment paper.
Using a mixer, cream together the butter and coconut sugar until combined.
Add in the tahini, vanilla, sea salt, milk, and cinnamon, and mix again.
Add in the coconut flour and almond flour and mix again until a soft dough forms,
Gently roll 20 tablespoon-sized balls onto the parchment-lined baking sheets, then sprinkle sesame seeds on top of each ball.
Bake for 8-10 minutes until they are golden on top, watching carefully so they don’t burn.
Remove from the oven and wait 10 minutes for the cookies to cool before transferring them to a cooling rack.
Store in an airtight container for up to a week.

For chocolate tahini cookies, add chocolate chips before baking or drizzle with melted chocolate after they have cooled.
Use a vegan butter and plant based milk for a dairy-free version.
Substitute maple syrup or honey for the coconut sugar.