Gluten Free Tahini Chocolate Chip Cookies
Anamaya owner Joseph loves cookies and has wanted to offer these to guests for far too long. Now it’s a reality! And you can make them at home too. They are super rich and flavorful.
Ingredients
¼ cup Coconut Oil (softened, though it's always liquid in Costa Rica)
½ cup Tahini (sesame seed butter), can be increased to 1/3 c for more moist cookies also.
1 tsp Vanilla Extract
½ cup Evaporated Cane Juice (Sucanat) or brown sugar if necessary
½ cup Cassava Flour (or other gluten free flour mix)
½ cup Almond Flour (or other gluten free flour mix)
½ cup Dark Chocolate Chips (dairy free)
Directions
1
Preheat the oven to 350 F or 175 C. Line baking sheet with parchment paper.
2
Add ingredients in a bowl in the order listed and mix well.
3
Scoop to the size you like and place on the parchment paper.
4
Bake 9-11 min until edges are golden and centers look set.
5
Cool in pan for 5 min, transfer to rack, cool some more and then enjoy! They are especially good when still warm!
