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!


Yields48 ServingsDifficultyBeginner

Prep Time15 minsCook Time9 minsTotal Time24 mins

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.

 250 g gluten-free self-rising flour
 ½ tsp salt
 1 tsp baking soda powder
 ½ cup sugar
 250 g tahini with cocoa
 125 g butter
 2 large eggs
 1 cup sugar for decorating/rolling

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

1

All ingredients should be at room temperature.

2

Mix the sugar, tahini and butter with a mixer until they are homogeneous.

3

Add the eggs one by one, so that each egg is incorporated with the dough, before adding the other one.

4

Mix the flour with the soda and salt and add them to the mixer.

5

Lower the speed of the mixer as it is working continuing mixing until the dough is been uniform.

6

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.

7

Line a tray/sheet with greaseproof paper, and preheat the oven to 180°C/350°F to be ready for baking after shaping.

8

With the help of two spoons or with the ice cream serving spoon, take from the dough (about 1.5-2 tbsp.) and form it in balls around 1.5 to 2cm/ 5/8" to 3/4" diameter, roll them through the sugar and place them on the pan. Press them on top with a cookie stamp or with a smash potato tool or with 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.

9

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 40x35 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.

10

Bake for about 9 Minutes in a preheated oven at 180°C/350°F. 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.

11

11. 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.

Ingredients

 250 g gluten-free self-rising flour
 ½ tsp salt
 1 tsp baking soda powder
 ½ cup sugar
 250 g tahini with cocoa
 125 g butter
 2 large eggs
 1 cup sugar for decorating/rolling

Directions

1

All ingredients should be at room temperature.

2

Mix the sugar, tahini and butter with a mixer until they are homogeneous.

3

Add the eggs one by one, so that each egg is incorporated with the dough, before adding the other one.

4

Mix the flour with the soda and salt and add them to the mixer.

5

Lower the speed of the mixer as it is working continuing mixing until the dough is been uniform.

6

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.

7

Line a tray/sheet with greaseproof paper, and preheat the oven to 180°C/350°F to be ready for baking after shaping.

8

With the help of two spoons or with the ice cream serving spoon, take from the dough (about 1.5-2 tbsp.) and form it in balls around 1.5 to 2cm/ 5/8" to 3/4" diameter, roll them through the sugar and place them on the pan. Press them on top with a cookie stamp or with a smash potato tool or with 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.

9

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 40x35 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.

10

Bake for about 9 Minutes in a preheated oven at 180°C/350°F. 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.

11

11. 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.

Gluten Free Tahini Cocoa Cookies
  • 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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