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    Salted Plains » Recipes » Cookies & Bars

    Gluten-Free Tahini Shortbread Cookies

    Published: Dec 14, 2016 · Modified: Sep 9, 2017 by Tessa · This post may contain affiliate links · 17 Comments

    Jump to Recipe Print Recipe

    Buttery, sweet, and nutty, these Gluten-Free Tahini Shortbread Cookies are an easy cookie treat. Great with a cup of tea or coffee.

    Gluten-Free Tahini Shortbread Cookies Recipe | saltedplains.comFive years ago we spent the summer in Edinburgh, Scotland. We were there for my husband's masters writing program and since I have the summers off, I was free to tag along and explore while he was in class.

    I quickly established a schedule of my own once we got settled in Edinburgh. Run the park in the morning, explore a new neighborhood or site by day, and close out the late afternoon to rest my legs by curling up with a good book and a cup of tea. And shortbread.

    Gluten-Free Tahini Shortbread Cookies Recipe | saltedplains.comAround the corner from our rented apartment was the tiniest, most wonderful little bakery. In its big square window sat dazzling pastries, biscuits, and the most perfect, buttery squares of shortbread. Tired, slightly cold, and usually somewhat wet from the day's rain, I'd scrounge for change in my pocket and go in to get a few pieces before returning home.

    Gluten-Free Tahini Shortbread Cookies Recipe | saltedplains.comNeedless to say, the frequency in which I visited that little bakery probably had the owner wondering if there was a shortbread shortage in the United States. Its comforting, buttery-sweet taste is one I will always go back to, and it never disappoints. These tahini shortbread cookies that I'm sharing today have the same buttery flavor, sweetened with coconut sugar, and made slightly nutty by the addition of tahini.

    Gluten-Free Tahini Shortbread Cookies Recipe | saltedplains.comTahini adds a richness without the need for more butter, and the health benefits it boasts don't hurt either. After using tahini in these chocolate cookies, I am excited to have another sweet application for the humble sesame seed paste.

    Gluten-Free Tahini Shortbread Cookies Recipe | saltedplains.com
    Gluten-Free Tahini Shortbread Cookies Recipe | saltedplains.com

    Gluten-Free Tahini Shortbread Cookies

    Buttery, sweet, and nutty, these Gluten-Free Tahini Shortbread Cookies are an easy treat. Great with a cup of tea or coffee. Prep time includes chilling.
    4 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 40 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 10 minutes
    Servings: 18 cookies
    Calories: 193kcal
    Author: Tessa

    Ingredients

    • 8 tablespoons unsalted butter softened
    • 1 teaspoon pure vanilla extract
    • ½ cup + 1 tablespoon coconut sugar
    • ½ cup tahini stir well before measuring
    • 1 cup almond flour
    • 1 cup brown rice flour
    • 2 teaspoons kosher salt
    • ½ cup dark chocolate chips melted, for dipping
    • sesame seeds for sprinkling

    Instructions

    • Grease an 8-inch square pan with butter or coconut oil, then line with parchment paper, leaving an overhang on two sides.
    • In a large bowl, cream butter, vanilla, and coconut sugar with an electric mixer until fluffy. Add tahini and mix until combined. Add almond flour, brown rice flour, and salt. Mix on low speed until completely incorporated.
    • Press the dough evenly into prepared pan. Freeze for 30 minutes. Preheat oven to 350 degrees Fahrenheit.
    • Once dough has chilled, with a knife, score shortbread into 18 pieces. Bake for 30 to 35 minutes, or until golden. At the 30 minute mark, lightly cover with foil to keep from over-browning.
    • Allow shortbread to cool completely in pan on wire rack. Using parchment flaps, remove from pan to cutting board. Cut into scored pieces. Dip cookies into melted chocolate, place on a piece of parchment. Sprinkle with sesame seeds if desired. Allow chocolate to harden before storing in airtight container.

    Notes

    Inspired by The New York Times.

    Nutrition

    Calories: 193kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 276mg | Potassium: 89mg | Fiber: 2g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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    Comments

    1. Jabbara

      April 05, 2017 at 3:01 pm

      5 stars
      I absolutely love these. I didn't dip in chocolate. They taste a bit like Halvah and they aren't too sweet. I've been thinking about them since the first time I made them with cacao nibs in the batter. Think I'll make them again tonight. Yumm!

      Reply
      • Tessa

        April 10, 2017 at 8:49 am

        Ohhh, cacao nibs in the batter sounds excellent! Great idea. I'm so glad you like them. Thank you, Jabbara!!

        Reply
    2. Ruby & Cake

      December 19, 2016 at 6:04 am

      I loved Edinburgh, your summer there sounds so lovely. Never thought of adding tahini to shortbread but will definitely try now thanks for the inspiration lovely!

      Reply
      • Tessa

        December 19, 2016 at 12:12 pm

        Isn't it a beautiful place?! I hope to go back some day. Tahini adds a little something extra to the shortbread - if you try it, I'd love to hear what you think! xo

        Reply
    3. Jabbara

      December 18, 2016 at 2:01 pm

      3 stars
      I have this ready to go into the oven, but that it is yummy but I don't see what temperature to bake it at?

      Reply
      • Tessa

        December 18, 2016 at 2:19 pm

        Oh my goodness, so sorry about that. Preheat the oven to 350 degrees Fahrenheit. I will make sure that is fixed. Thank you!!

        Reply
    4. Shelly @ Vegetarian 'Ventures

      December 17, 2016 at 8:41 am

      Shortbread is my favorite! And you added tahini? Oh my gosh - I bet these are AMAZING. Your time in Scotland sounds so dreamy (minus the part about being cold and wet some afternoons). I've never been but I wouldn't pass up a chance to spend a summer there. : )

      Reply
    5. Christine / My Natural Kitchen

      December 16, 2016 at 5:31 pm

      What a delightful way to spend a summer! I adore shortbread, and I am tahini-obsessed, and I am so into these cookies! Don't tahini and chocolate go so perfectly together? Yum.

      Reply
    6. Katie | Healthy Seasonal Recipes

      December 16, 2016 at 10:31 am

      The shortbread shortage comment made me laugh out loud. Love this variation of the classic. I heart tahini so I am sure I would love these!

      Reply
    7. betty

      December 16, 2016 at 9:57 am

      Uh, I want to live in Edinburgh for a summer and eat shortbread all day! These tahini ones look amazing - shortbread has never been a real favorite, but now I am wondering if it's because of its lack of presence here in the States, or the lack of general interest. These are changing my mind!

      Reply
    8. traci | VanillaAndBean

      December 15, 2016 at 11:06 am

      In my mind, there's neeeever enough shortbread! hehe. I've not made shortbread with Tahini, Tessa but I can see how it would add much interest and nuttiness to these demure sweets. Your summer in Scotland sounds dreamy. I'm certain I would have been at that little bakery too. Delicious work, Tessa!

      Reply
      • Lauren Grant | Zestful Kitchen

        December 15, 2016 at 1:44 pm

        Traci, I totally agree! I could each a shortbread cookie every day! :)

        Reply
    9. Mary Ann | The Beach House Kitchen

      December 14, 2016 at 3:18 pm

      Shortbread is one of my holiday favorites Tessa! I love that you've made it a bit healthier too! Getting this recipe on the gifting list for my friends who are gluten-free! I'm sure they'll love it!

      Reply
      • Tessa

        December 15, 2016 at 9:22 am

        There is something just so satisfying about it! I'm so glad you like it, Mary Ann!

        Reply

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