Description
Delicate, crumbly shortbread cookies made with nutty tahini, perfect for gluten-free eaters and cookie lovers alike.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 3/4 cup tahini, well-stirred
- 1 teaspoon pure vanilla extract
- Flaky sea salt, for finishing
- Optional: Lemon zest
- Optional: Toasted sesame seeds or dark chocolate for drizzling
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour and salt; set aside.
- In a large bowl, cream together the softened butter and powdered sugar until pale and fluffy.
- Beat in the tahini and vanilla until combined and silky.
- Gradually fold the dry ingredients into the wet mixture to form a soft dough.
- Shape the dough into a log or roll it out for cut-outs.
- Chill the dough log in plastic wrap for 30-45 minutes.
- Slice into rounds or cut shapes and place on the prepared baking sheet.
- Bake for 12-15 minutes until edges are just starting to brown.
- Sprinkle with sea salt while warm and cool on a wire rack.
Notes
Chill the dough before slicing for cleaner shapes. For variations, consider using almond butter or adding ground sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: gluten-free cookies, tahini shortbread, vegan dessert, easy cookie recipe
