Ingredients for 15 x 6cm diameter cookies
- 40g ground almond or almond meal
- 80g brown rice flour
- 10g cornflour
- ⅛ tsp baking soda
- ⅛ tsp pink salt
- 40g hulled tahini
- 30g your choice of plant milk
- 30g maple syrup
- 1 tsp cinnamon powder
For chocolate dipping
- Dark chocolate 60–80g, chopped
- In a bowl, whisk all the dry ingredients.
- In a different bowl, whisk all the wet ingredients.
- Add the dry ingredient mixture to the wet ingredient mixture.
- Mix well with your hand and wrap in a plastic wrap. Refrigerate until firm, at least 30 minutes
- Preheat oven to 180C/360F. Line a large baking sheet with a parchment paper.
- Place the dough on a parchment paper and roll out until about 4mm thick. Cut out with a cutter. Place apart on the sheet.
- Bake in oven for 15-18 minutes or until lightly brown. Transfer to a rack to cool.
- Place a saucepan on the stovetop. Pour 2-3 cm of water and heat to boil. Turn off the heat.
- Place ⅔ of the chocolate in a stainless bowl large enough to completely cover the top of the pan as to not let the steam escape. Place it above the pot, making sure that the bowl is not touching the water.
- After melting the chocolate, remove the bowl from the pot and add the rest of the chocolate and whisk it until smooth.
- Dip the lower half of each cookie into the melted chocolate and shake off excess. Place them on a parchment paper. Chill in the fridge for 15-30 minutes to set. I like to store them in a freezer and eat straight from there.
Find more of Minako’s recipes on @365cleaneats.
If these gluten-free tahini cookies have inspired you to try more GF recipes, check out our extensive guide to gluten-free baking.