Gluten-Free Salted Tahini Chocolate Chip Cookies (Print Version)

Chewy, nutty treats combining rich tahini with chocolate chips and flaky sea salt for an irresistible gluten-free delight.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/4 cups gluten-free all-purpose flour blend
02 - 1/2 tsp baking soda
03 - 1/4 tsp fine sea salt

→ Wet Ingredients

04 - 1/2 cup tahini, well-stirred
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 tsp pure vanilla extract

→ Mix-Ins & Topping

10 - 1 cup semi-sweet chocolate chips, certified gluten-free
11 - Flaky sea salt for sprinkling

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together gluten-free flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat tahini, softened butter, brown sugar, and granulated sugar in a large bowl until creamy and smooth, approximately 2–3 minutes.
04 - Add egg and vanilla extract to the wet mixture. Mix until fully incorporated.
05 - Gradually add dry ingredients to the wet mixture, stirring until just combined.
06 - Fold chocolate chips into the dough until evenly distributed.
07 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Lightly flatten each dough ball and sprinkle with flaky sea salt.
09 - Bake for 10–12 minutes until edges are golden and centers remain slightly soft.
10 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The tahini creates an incredibly chewy texture that fools even dedicated wheat flour fans
  • That finish of flaky sea salt makes each bite feel like a fancy bakery treat
  • They actually stay soft for days instead of turning into hockey pucks
02 -
  • Tahini separates like natural peanut butter, so stir it thoroughly before measuring or you will end up with wrong proportions
  • Gluten-free flour continues to absorb liquid as dough sits, so these cookies are actually best baked the same day you make the dough
  • Under-baking by just one minute makes all the difference between perfect and dry
03 -
  • Weighing your tahini and butter instead of using measuring cups gives you the most consistent results batch after batch
  • If your dough feels impossibly sticky, chill it for 15 minutes before scooping

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