Active time: 20 minutes Total time: 35 minutes
Part meringue, part cookie, no gluten. Plus, there’s no need to beat the whites. Be sure to sift the powdered sugar and cocoa to avoid lumps and make sure you’re not adding too much, which saves you from ending up with an overly sweet cookie. For even more chocolatey goodness, stir in 1/4 cup mini chocolate chips.
Gluten-Free Chocolate Tahini Cookies
- 1 cup (100g) powdered sugar, sifted
- 1/3 cup (35g) unsweetened cocoa powder, sifted
- Pinch of salt
- 2 large egg whites
- 1/4 teaspoon vanilla extract
- 1 tablespoon tahini
- Sea salt to sprinkle (optional)
Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
In a large bowl, combine the sugar, cocoa and salt. Whisk in the egg whites and vanilla until the batter is as thick and smooth. Though it will, at first, seem like there is no way it will come together — it eventually does.
In a small bowl, whisk the tahini so it’s smooth; set aside.
Spoon the batter into 12 even, heaping 1-tablespoon scoops about 2 inches (5cm) apart, 6 on each sheet. The spoonfuls will spread out immediately. Drizzle each cookie with 1/4 teaspoon tahini. Sprinkle with sea salt, if desired. Bake until cookies are cracked and glossy and tahini is bubbling, 12–15 minutes. Cool on the sheets for 10 minutes before transferring to cooling racks.
Serves: 12 | Serving Size: 1 cookie
Nutrition (per serving): Calories: 64; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 92mg; Carbohydrate: 10g; Dietary Fiber: 1g; Sugar: 8g; Protein 2g