| 10 | 25 | 219 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 15 |
| 3/4 cup | Tahini |
| 1/2 cup | Butter, unsalted |
| 0 gm | Granulated sugar |
| 1 large | Egg |
| 1 tsp | Vanilla extract, pure |
| 1 1/2 cup | Gluten free flour |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Baking powder |
| 1 tsp | Salt |
| 3/4 cup | Dark chocolate chips |
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
In a medium or large mixing bowl, use an electric mixer to cream the butter, tahini, and sugar on medium speed for 5 minutes until light and creamy.
Add the egg and vanilla, then mix for another 2 minutes until well incorporated.
Sift the flour, baking soda, baking powder, and salt into the bowl. Use a spoon or spatula to mix until a dough forms.
Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Scoop out portions of dough to form about 15 balls. Place them on the prepared baking tray, spacing them about 5 cm apart. Press each ball down slightly, and if desired, press extra chocolate chips on top.
Bake for approximately 15 minutes or until golden brown. Let the cookies cool for 10–15 minutes before serving.
| Grain | 0.6 |
| Meat Alternative | 0.4 |
