Gluten Free Chocolate Chip & Tahini Cookies


So life is exciting around here.  Sorry for the lack of posts, but my body just hasn’t had the energy I’ve needed to keep up with working full-time, grading papers at night, playing with my Chicklet/toddler and managing a household of illnesses in the last several weeks.  I’m thrilled to tell you that we are all healthy again, but now in recovery mode.  Time to get the laundry, grading, etc back up to speed!  I hate it when we fall behind like this… it’s completely normal, but when I’m so stinkin’ tired, I don’t have the energy to catch back up.

Ah, but I did have the energy to make cookies!  Actually, in the last several weeks, my niece has been over to stay a couple nights on the weekends.  (She and her mom just recently moved to our little town.)  She has helped me make gluten-free cupcakes (experimental recipes… not quite ready for posting yet) and I swear she now believes that every Saturday is GF Cupcake baking at my house.  In fact, that is what she told my sister (her other aunt who lives in town here too) when she was staying with them.  She told her that she had a “gluten free cupcake baking date” with me.  Ay!  There are only *so many* cupcakes a girl can eat/bake.  (And I’m a cupcake lover… don’t get me wrong.. but the rest of my family does NOT eat sweets! They’re weird, I know, but I love them.  LOL).

To take a break from cupcake baking, I made a batch of these delicious cookies to share with colleagues on Monday.  None of my colleagues thought the cookies were GF until they saw me munching away on a cookie too.  They looked SURPRISED to say the least.  I actually like the way this recipe turned out so much that I am posting it after only the second batch and I can’t wait to make variations for future batches as well.  I think you will find that this recipe satisfies the need for a chocolate chip cookie with a subtle delicate and creamy finish.

Tahini is made by grinding sesame seeds into a creamy paste.  While it is similar to the idea of peanut butter, it is more creamy and less thick.  You can find tahini made from roasted sesame seeds or plain.  Typically, tahini is used when making things like hummus or other Middle Eastern foods.  It makes a fabulous addition to salad dressings, sandwich dressings, etc.   Normally, you find tahini combined with flavors like:  garlic, lemon, olive oil, chickpeas or mashed eggplant – or even honey!  It is not a sweet flavor, but rather nutty.  If you can’t find tahini, you can substitute with peanut butter, sesame butter, ground hazelnuts, etc.  (See!  An easily adaptable recipe from a flavor profile point of view!  Now you know why I’m excited to try more!)

I think the next batch of cookies that I make will used roasted sesame tahini as it is the batch that I am enjoying the most.  After that, I shall venture forth with this recipe with other flavors – like adding almond butter and a splash of almond extract maybe.  Hmm.. the possibilities are endless.. much like my waistline if I keep baking these!

Gluten Free Chocolate Chip & Tahini Cookies

You can print a copy of this recipe by clicking here.
Recipe makes two dozen (or 2 baker’s dozen)

1 cup brown sugar
1/2 cup (1 stick) room temperature butter
1/4 cup tahini
1 large egg
1 teaspoon vanilla extract
1 3/4 cups GF Flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 ounces semi-sweet or dark chocolate chips


  1. Preheat oven to 325F.
  2. Combine the brown sugar, tahini and butter in the bowl of your mixer.  Beat until fluffly (3 – 4 minutes).’
  3. Add the egg and vanilla extract.  Beat again until fluffly and even. (2 minutes)
  4. Dump in your dry ingredients (all but the chocolate chips) and mix again until even.
  5. Add chocolate chips.  Mix until well distributed.
  6. Form into balls (about 2″ for semi-large cookies) and place on parchment paper (or a silpat baking mat) about 2 inches apart.  The cookies will spread when baking.
  7. Bake at 325F for 9 minutes or until the top becomes slightly golden brown.
  8. Remove from the oven and allow to cool for 3-4 minutes on the cookie pan before lifting gently with a spatula to your cooling rack.  Cool completely before storing in an airtight container.

Happy Cookie Baking, All!


  1. Kate these look FABULOUS, I love the addition of tahini and can’t wait to try it. Question for you? I found this spumoni chocolate chip cookie recipe on and tried it by just subbing some gf flour but they were a bit crumbly. Could I add the pistachio instant pudding, pistachios and chopped maraschinos to your recipe? do you think it would work?

    can’t wait to try it thanks for posting it!

    • Hmm…I don’t know, Cynthia. I saw the recipe to which you refer and noticed that it has more butter (1 cup instead of 1/2 cup) and 1/2 cup more flour. Maybe if you up’d the butter and added the others it would work??
      Worth trying! 🙂

  2. These look so good, I want to go make them right now. But, I’ll have to get some tahini first. Don’t know if I can wait for next week’s trip to the grocery store.

  3. amygreen1025 says:

    Yum!! I just cooked a big batch of chickpeas and am going to make hummus but can see myself getting sidetracked with these cookies instead. Yum! Or did I already say that?

    I get the ‘waistline’ worry…part of being female I suppose. Just sat down for a snack before I start a bunch of cooking – this way I’ve got something on my stomach and don’t eat the entire time I cook.

  4. Kate, those look awesomely delicious! I need tahini; otherwise, I’d be making them immediately! So glad you are all healthy, and very cool that your niece and her mom are nearby you now. 🙂 I’m sure you’ll introduce her to other cooking and baking as well. 😉 Time with aunts is very special. It was one of my aunts who taught me to sew at her kitchen table. 😉

    Thanks so much for this recipe! Oh, and even my husband sometimes asks, “and they’re gluten free?” with incredulity. And, I always respond, “yes, dear, if I make them they’re gluten free.” LOL


  5. Elizabeth says:

    I made these on Saturday. I used Pamela’s Baking Mix and peanut butter instead of tahini! Oh my goodness, these are so good! The best chocolate chip cookies I’ve ever made! I froze 2/3 of the cookies and my husband and son begged me to bake some last night. 🙂

  6. These cookies look great! I just have a question: what flours are in the gluten free flour mix you used? I haven’t used any flour mixes in my baking before. Did you make your own flour mix or was it bought? Thanks!

  7. Carol Cripps says:

    Thank you for these. They now reside in my freezer, as leaving them on the counter was far too dangerous. They make excellent desserts, though, warmed slightly, and enjoyed with a steaming cuppa. Great “I’m having a rough day and need something yummy” comfort, too. Thanks again for sharing them.

    • I made these yesterday for my boys and they are great! I did use egg replacer, added a tiny amount of water (since the replacer seemed to be less liquid than the eggs would have been) and only used about 3/4 cup brown sugar. Next time I will use peanut butter as I think I may be sensitive to the tahini. Both my boys gobbled these up and they tasted fantastic!!!

  8. What an awesome cookie recipe! I’d recommend sifting all the dry ingredients (except the chocolate chips and sugar) together before adding them to the butter, sugar, tahini and eggs. Without sifting, the baking soda/powder won’t be evenly distributed, making for a less than optimal finished consistency. Sesame butter is virtually identical to tahini, sometimes with slightly less sesame oil in the mix. Also, I’m fairly certain almond extract makes ANY recipe 2x as delicious! I have a few recipes I’d love to share if you’re ever interested. Sorry for possibly sounding like the retentive chef here 🙂

    • Mediaudio- I can’t and would never speak for the blog owner Kate but i for one would LOVE to hear more of your suggestions. I didn’t even know there was sesame butter! I’ve not had a chance to make these yet but they are high on my list. TY!

  9. Today was the first time I have made anything gluten free-EVER, and I have to say these are AWSOME!!!! I found your blog and headed straight to the store with a list for all the ingredients for your GF Flour recipe and I am glad I did! I did use sunflower butter as I did not have tahini.

    Question, for your oatmeal cookies, can butter be used as a substitute for the Crisco?

    Thanks again and I can’t wait to try all of your other recipes!


  1. […] say “Thank you!” to Kate, who has graciously let me post a slightly altered version of her recipe on my blog), here is the recipe . . […]

  2. […] back on the top of the quality cycle now, with this recipe.  Tahini cookie success.  Cookie quality is measured in hours, after all- how many hours the […]

  3. […] Just don’t do it with 8 million spendy flours.  Start simple.  Don’t kick off your foray into gluten free baking by looking for the loaf of bread you remember from some far-off place in gluten-land.  Start with a flour mix and make some cookies.  Really.  Follow your recipe for cookies from when you were a kid and use a gluten free flour mix (like Gluten Free Mama Almond Flour Blend (not much almond, by the way), or Pamela’s, etc) and add some xanthan gum.  (1/2 teaspoon per cup of flour in a cookie recipe). (GF Chocolate Chip Tahini Cookies, anyone?) […]

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