Spicy Gluten-Free Tahini Cookies
photo by ForeverMama
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
35 cookies
- Serves:
- 35
ingredients
- 1 egg
- 1 tablespoon honey
- 4 tablespoons tahini
- 2 tablespoons parmesan cheese, grated
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 3 tablespoons sesame seeds, ground
- 1⁄2 teaspoon cumin, ground
- 1⁄4 teaspoon cinnamon, ground
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried rosemary
- 2 tablespoons rice flour
- 1 tablespoon cornstarch
- 1 tablespoon arrowroot, or
- 1 tablespoon yam, starch or
- 1 tablespoon potato starch
directions
- Preheat oven to 350 ° F.
- In a bowl, cream together egg, honey, tahini and parmesan.
- Stir in ground sesame seeds and spices.
- Stir in salt and soda.
- Gradually whisk in rice flour, cornstarch and arrowroot starch.
- Everything should be well combined, but not overmixed.
- Line baking tray with non stick baking paper and drop the batter by teaspoons onto the tray, about 1 inch apart (they spread a bit).
- If the batter is a bit sticky, use two teaspoons.
- Bake at 350 about 10 to 20 minutes. You have to watch them - for some reason each batch I make requires different baking times. They should rise nicely and are ready when lightly brown and firm, but still soft to the touch.
- Let cool on a wire rack and store in airtight container.
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Reviews
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I wish I had watched these cookies like a hawk because with a blink of an eye they became overdone. For me, I think 7 minutes would have been the right bake time. I had it at 7 minutes, but added an additional 2 minutes and it went from golden to overdone. Regardless, the spice and sesame seeds shine here and if it wasn’t for running out of sesame seeds, I would have made another batch, and making sure they didn’t go beyond 7. I also had to flatten them, because mine didn’t spread when in the oven. We had them with hummus, making a perfect pairing. Thank you, Mia, for sharing. Made it for Only the Lonely tag game.
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