Buttery, sweet, and nutty, these Gluten-Free Tahini Shortbread Cookies are an easy cookie treat. Great with a cup of tea or coffee.
Five 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.
Around 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.
Needless 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.
Tahini 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
Ingredients
- 8 tablespoons unsalted butter softened
- 1 teaspoon pure vanilla extract
- 1/2 cup + 1 tablespoon coconut sugar
- 1/2 cup tahini stir well before measuring
- 1 cup almond flour
- 1 cup brown rice flour
- 2 teaspoons kosher salt
- 1/2 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.
Recipe Notes
Inspired by The New York Times.
Mary Ann | The Beach House Kitchen says
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!
Tessa says
There is something just so satisfying about it! I’m so glad you like it, Mary Ann!
traci | VanillaAndBean says
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!
Lauren Grant | Zestful Kitchen says
Traci, I totally agree! I could each a shortbread cookie every day! :)
betty says
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!
Katie | Healthy Seasonal Recipes says
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!
Christine / My Natural Kitchen says
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.
Shelly @ Vegetarian 'Ventures says
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. : )
Jabbara says
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?
Tessa says
Oh my goodness, so sorry about that. Preheat the oven to 350 degrees Fahrenheit. I will make sure that is fixed. Thank you!!
Ruby & Cake says
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!
Tessa says
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
Jabbara says
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!
Tessa says
Ohhh, cacao nibs in the batter sounds excellent! Great idea. I’m so glad you like them. Thank you, Jabbara!!