Somewhat of a glorified peanut butter cookie, these gluten-free chewy Black Tahini Cookies have a bit more structure and nutty flavor than it’s predecessor, while still featuring that beloved chewy texture. Deep black in color and studded with creamy white sesame seeds, these tender and delicious cookies are a fun addition to any halloween party!
2 ½ cups gluten-free all-purpose flour blend, such as Nu Life Always Gluten Free All-Purpose Flour (10 ounces)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon table salt
8 tablespoons unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
1 ½ cups black tahini
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon white sesame seeds
Heat oven to 375°F with racks set in upper middle and lower middle position. Line two baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, and salt together; set aside.
Cream butter, brown sugar, and granulated sugar together in a stand mixer on medium-high speed, 3 minutes.
Add tahini, eggs, and vanilla and mix on medium speed until thoroughly combined, scraping down sides as needed.
With mixer on low, gradually add flour mixture and mix until just combined.
Working with 2 tablespoons of dough at a time, roll into balls, then gently press sesame seeds on top of dough balls; arrange on prepared sheets 1½-inches apart, sesame seed-side up.
Bake cookies, two sheets at a time, until edges of cookies are set, 11–12 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets 3 minutes, then transfer to wire racks to cool completely.
Store cookies in an airtight container for up to a week, or freeze for up to a month.
- Serving Size: 1 cookie
- Calories: 144
- Sugar: 8g
- Sodium: 96mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 17mg
Keywords: Gluten free cookie, Cookie, Tahini,