Monday, November 13, 2017

Tahini Ginger Chocolate Chip Cookies

This pic was snapped as I was running with a plate of cookies to share and when the plate came back- they were gone ;) So I guess this picture will have to do and the recipe is as quick and simple as follows too...

These cookies do contain seeds and eggs, so I couldn't make them for my little family because of the severity of my daughters allergies, but still a super simple cookie recipe for the rest of us GF/DF friends looking for a quick cookie fix with pantry items. I once posted a chocolate chip cookie recipe about this kind of simplicity, and I must say it was the first GF cookie recipe I made and will always remember how easy and lovely it was as a NEWBIE to the gluten-free world of baking over 10 years ago now. So if that is you, here you go!

So happy baking friends, and don't give up on enjoying and baking up new gluten free goodies for you and your loved ones. You are brave and you are persistent! Much love as always, xoxo

Tahini Ginger Chocolate Chip Cookie Recipe
{gluten, dairy, and nut-free}

1 16 ounce jar of tahini (sesame seed butter)
Yes, you can use any nut/seed butter in this recipe :)
2 farm fresh eggs
1 cup of coconut palm sugar
1/4 cup of maple syrup
1 ts. of pure vanilla extract
1 ts. of sea salt
1 ts. of baking soda
1 ts. of baking powder
1 ts of ground ginger
1/2-1 cup of dairy-free chocolate chips

optional: add in 1/4-1/2 cup of rice or GF oat flour for a more crispy cookie 

In a large mixing bowl, fold in and mix all of the above ingredients, and then add in the chcoclate chips last. Fold in and scoop out a 2 TB- sized ball and roll it and press it into a baking sheet pan that has been lined with parchment. This recipe will make about 2 dozen cookies. Bake in a 350 degree oven for 18-20 minutes depending on your level of crispy and chewy you like. ENJOY!

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