The house smelled of cookies again, but this time of chocolate and even tahini, too, since here in Greece we have tahini instead of peanut butter. Since I had done the previous steps with the peanut butter, I had the idea to replace it with tahini and in fact the one with cocoa because that is what my second son eats, and it is always available in our house.

That was a hit and almost everything was eaten in one afternoon. My sons liked these more than the peanut butter ones because, understandably, they are more familiar with the taste, as they have had tahini on their bread many times before.

The recipe is almost the same as the Gluten Free Peanut Butter Cookies except I used half the sugar.

The reason I reduced the sugar in these cookies is because I found the cocoa tahini sweeter than the peanut butter. Opinions differ: me, my firstborn son and his godmother liked them this way, while my husband and second son would have preferred them sweeter. The decision is yours. If you find them not sweet enough for your taste, just add another 1/2 cup of sugar.

My cookie stamp, once again, did its job well!

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

• If you don’t have self-rising flour, then put 1/2 tbsp. baking powder for every 250 g flour.
• Cover the dough with cling film and leave it in the fridge to rest for at least 3 hours. This time I made them late in the morning and baked them in the afternoon when I was waiting for my son’s godmother to come, who loves tahini. You can also make the dough at night before and let in the fridge overnight or you can also leave it in the fridge for up to 3 days and bake a little each day.

• If you don’t have a cookie stamp, use smash potato tool or a fork so that they become wide and have an embossed shape on top.
• For a more special taste, a gourmet one, sprinkle some coarse salt on top. Personally, the contrast of sweet and salty at the same time is something that I like it very much. But it is very special and not to everyone’s taste.

• BE CAREFUL: place them far apart from each other because they spread out a lot. For example, those that before baking had a diameter of 5 cm/ 2” inches, after baking their diameter went to 8 cm/ 3” inches. And the big ones from 7cm/3” to 11cm / 4,5” inches.
• The dough makes about 48 small cookies and requires 4 baking trays, i.e. 12 in each backing pan. Or makes 21 large ones and they need 3 baking trays, that is 7-9 in each backing pan (in my oven which is from the old ones and each pan is about 40×35 cm / 16”x14” inches). For that reason, I suggest to divide the dough into 3 or 4 parts and put it back in the fridge, until the time of making them.

• If you want them to be soft in the center, bake them for less time or make them larger. If you want them to be all crispy, increase the baking time.
• Let them cool a little in the pan before collecting them, because as soon as they come out of the oven are soft and especially the big ones can break easily. For best result, let them cool well on a rack before storing.

Good Luck and Bon Appétit!!!

   

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