Monday, May 24, 2010

Tahini Chocolate Chip Cookies

Tahini is ground, roasted sesame seeds. Its the unsweetened peanut butter of sesame seeds. Its rich, nutty, and smooth. Its what makes hummus smooth and halva delicious. A few months ago, Gluten Free Gobsmacked posted a recipe for cookies made with tahini and I was intrigued. I modified her recipe and made these tasty treats.

Tahini Chocolate Chip Cookies
8 tablespoons (1 stick) butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
1/3 cup tahini
1/2 cup sweet rice flour
1/4 cup corn starch
1/4 cup potato starch
1/4 cup millet flour
1/4 cup arrowroot flour
1 1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips or chocolate chunks

Preheat the oven to 325F
1. Cream the butter and sugars until fluffy.
2. Add in the egg and mix until combined.
3. Scrape down the sides of the bowl, add in the vanilla and the tahini and mix until well combined.
4. Combine all the dry ingredients, except the chocolate, in a separate bowl. Mix well.
5. Slowly add the dry ingredients into the wet. Three additions works well.
6. Stir in the chocolate.
This mixture was very loose so I threw it in the fridge for 20 minutes.
7. Form the dough into balls, place them on cookie sheets and bake for 9-12 minutes at 325F or until the edges just begin turning brown.
8. Allow the cookies to rest on the sheet for one minute before removing and allowing to cool.

The final cookies had a hint of salt (I used salted butter and added salt to the mix) but in the best way possible. The tahini flavor became more intense after the cookies cooled... though it was hard to wait and not eat them while the chocolate was still melty.

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