Gluten Free Tahini Chocolate Chip Cookies

The quest for great gluten free treats continues and these cookies are BY FAR the yummiest I've tried so far!  They are flourless and oh-so-tasty. :)

I didn't have coconut sugar and used regular sugar, which worked fine.  I also used more chocolate chips in place of 1/4 c cacao nibs.  The size of the chocolate chips and walnut pieces were a little large and presented some issue getting the cookies to stick together, so I might suggest making sure your walnuts and perhaps even your chocolate chips are extra chopped.

Tahini chocolate chip cookies

Ingredients

• 1 cup tahini (or almond butter)
• 1/2 teaspoon cinnamon
• 1/2 cup coconut sugar
• 2 tablespoon ground chia, mixed with 1/3 cup water
• 1 cup 100 percent, GLUTEN FREE rolled oats
• 1 cup coconut flakes, unsweetened
• 1/4 cup raisins
• 1/4 cup cacao nibs
• 1/4 cup chocolate chips
• 1/3 cup walnuts, chopped
• 1 pinch sea salt

Preparation

Pre-heat oven to 350 degrees Fahrenheit. In a large bowl, mix tahini, chia mixture, cinnamon, coconut sugar and pinch of sea salt until well combined, then mix remaining ingredients. You might want to get in there with your hands to ensure it’s well combined and dough-like consistency is formed. Roll into golf-size balls in your hands, then press flat on cookie sheet lined with parchment paper or greased with coconut oil. Smooth top and form into rounds. Bake until golden, about 20 minutes. Let cool completely before eating.

I also tried Peggy's recipe for Bean & Quinoa Burgers this week and definitely recommend them, as well!

Here's a link to all three of Peggy's recipes from the Today Show.