Gluten-Free Sesame Tahini Cookies
Ingredients
- 1 cup chickpea flour
- 1/2 cup cassava flour
- 1 tsp xantham gum
- 3/4 tsp baking soda
- 1/2 tsp coarse salt
- 1/2 cup unsalted butter or coconut oil
- 1 cup coconut sugar
- 1 large egg at room temperature or 1 chia egg (1 tablespoon chia seeds, 3 tablespoons water)
- 1 tsp vanilla extract
- 1/2 cup tahini
- 1/2 cup mixed black and white sesame seeds
Preparation
Whisk flour, xantham gum, baking soda and salt together in a medium bowl.
In a large bowl with an electric mixer on medium speed, mix the butter, sugar, eggs and vanilla until pale and creamy.
Mix in the tahini until combined.
Add the dry ingredients and beat on low until just combined.
Refrigerate for 30 minutes.
Preheat oven to 180°C and line a baking tray.
Roll the mixture into balls about 2 tablespoons each and roll to coat with the sesame seeds.
Place on the baking tray and bake for about 15 to 20 minutes until golden brown.
Place on cooling rack and allow to cool completely.
