Spicy Gluten-Free Tahini Cookies

"This is a chewy savory cookie with a slight sweetness to emphazise the spices. Instead of honey I use 2 tablespoons rice syrup."
 
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photo by ForeverMama photo by ForeverMama
photo by ForeverMama
Ready In:
30mins
Ingredients:
16
Yields:
35 cookies
Serves:
35
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ingredients

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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

  1. 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.
     
    • Review photo by ForeverMama
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