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Gluten-Free Tahini Shortbread Cookies Recipe

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.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 18
Author Tessa Fisher


  • 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


  1. Grease an 8-inch square pan with butter or coconut oil, then line with parchment paper, leaving an overhang on two sides.
  2. 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.
  3. Press the dough evenly into prepared pan. Freeze for 30 minutes. Preheat oven to 350 degrees Fahrenheit.
  4. 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.
  5. 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.