Gluten Free Peanut Butter Tahini Cookies

Why These Cookies are Amazing

As a pastry chef with a severe gluten intolerance, it’s a serious challenge for me to find desserts that satisfy my sweet tooth without compromising my gluten issue. Let’s face it, glutinous things are wonderfully delicious. However, unfortunately for many individuals like myself, eating any gluten-laden item just isn’t worth the stabbing pain, bloat, skin outbreak or full body swell.

One of my missions as a pastry chef with this issue is to make and provide others like me with gluten free dessert options that actually taste good.

If you have ever tried gluten free baking, you know that making something good tasting / edible is not as simple as replacing your AP Flour with an AP Gluten free flour. Many of the commercially available options either contain too many starches i.e. rice flour, tapioca starch, potato starch etc, or are comprised mainly of bean or grain flours that have very strong and pretty awful tastes and therefore ill-suited for baking such as chic pea flour or quinoa flour. These flours are used because they are cheap and/or they have lots of starch that will help bind (albeit minimally) the batters or doughs in the absence of the glutinous wheat flour.

Rather than trying to make bricks without straw, I prefer to avoid the flour replacing issue as much as possible or all together. A rice flour or chic pea flour cookie will never taste the same as a wheat flour cookie period. I accept that as an unchangeable fact and look instead for an alternate answer : make a cookie that has no flour whatsoever.

Enter peanut butter.

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Binding Agents

In gluten free baking, there are some ingredients that act as excellent binding agents such as melted chocolate, bananas and nut butters, just to name a few.

Not only do these ingredients provide the backbone of flavour to their recipes, they also do the work of keeping everything together.

In addition to binding, most nut butters are also a good source of protein and healthy fats. If you were to use a sweetener other than sugar, like a no calorie Stevia or Monkfruit product, these cookies could be made into a Keto friendly dessert too. No gluten, no dairy, and no sugar equals no guilt.

The recipe I share here will call for some form sugar for those who’s main concern is the gluten and are less concerned about the Keto issue, but as I just mentioned, you can easily replace the sugar and make these Keto too.

You could totally make these cookies using only peanut butter instead of mixing it with the tahini, but I find that it mellows out the peanut butteriness nicely and adds a toasted nutty flavour. If you do chose to omit the tahini and go pure peanut butter, use 1 cup instead of a half.

You could also just as easily make these cookies with a different nut butter if peanuts aren’t your jam, like almond butter. Whichever nut butter you chose, just make sure you use an all natural product. They taste better and are healthier since they don’t have any of the preservatives or chemicals of the processed versions.

Here is what you’ll need to make these cookies:

Equipment

  • large mixing bowl
  • whisk or electric beaters  or stand mixer
  • small cupcake scoop or spoon
  • baking sheets
  • parchment paper

Ingredients

  • 1/2 cup all natural peanut
  • 1/2 cup tahini
  • 1 cup of brown sugar or regular sugar
    • You could split the two types of sugar or even reduce the amount to 3/4 cup
    • You can always replace the sugar with Coconut Sugar , Stevia or Monkfruit
  • 1 large egg

Directions

  1. Line you baking sheets with parchment paper and turn your oven on to 350 F
  2. In your large mixing bowl or bowl of your stand mixer, combine all your ingredients and mix on a low speed until completely blended. The mixture will look like a dense glossy dough.

    Finished Cookie Dough

    Finished Cookie Dough

  3. Scoop your cookies on to your baking sheet leaving 1.5-2 inches between each dough ball.

    Spacing the cookies

    Spacing the cookies

  4. Using a fork, flatten each scoop.

    Flattening the cookie

    Flattening the cookie

  5. Bake the cookies for 8-10 minutes, rotating halfway through. The edges should be golden brown.61BFAB14-35A1-4D97-AAF6-BBEF448A871A

This recipe yields about 16 cookies and they can be kept in a cookie jar or air tight container on the counter.

I love these because they are rich and satisfying so I know that I can stop at one.7A0C3953-72F8-46F3-ABA7-BB9865A0DE7F

They are also very easy to make requiring only a few ingredients and maybe 20 minutes of your day.
i hope you enjoy them as much as I do.

Happy Baking!

 

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