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Gluten Free Tahini Chocolate Chip Cookies

Yields12 Servings

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!  

Nutrition Facts

12 servings

Serving size

1 Cookie


Amount per serving
Calories200
% Daily Value *
Total Fat 14g18%
Total Carbohydrate 16g6%

Total Sugars 9g
Protein 3.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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