Dark Cocoa Tahini Cookies (Gluten-Free)

Dark Cocoa Tahini Cookies (Gluten-Free)

Tina Turbin

Tina Turbin is a world-renowned Celiac advocate who researches, writes, and consults about the benefits of the gluten-free, paleo-ish, low carb and keto diets, and is a full time recipe developer and founder of PaleOmazing.com. Tina also founded and manages the popular website, GlutenFreeHelp.info, voted the #2 .info website in the world. Tina believes that celiacs need to be educated to be able to make informed decisions and that Paleo needs to be tailored to the individual’s physiology to obtain desired results. You can reach her at: INFO@PaleOmazing.com.

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Image: Tina Turbin

Celiac.com 12/07/2016 – With the holiday season upon us baking is on everyone’s mind. Homes are filling with excitement and the families are planning big meals, and visits and gatherings of family and friends. We are well aware that pie is an ever popular dessert but how about something different this season that adheres to the Paleo template! These Dark Cocoa Tahini Cookies will delight everyone as a clean and healthy, fresh change to their senses.

Dutch-processed cocoa is an unsweetened cocoa powder which is a bit darker than natural cocoa and has its natural acids neutralized with an alkali. This reduces that common bitter flavor and lends a milder and mellower flavor. Dutch-processed cocoa dissolves quicker than natural cocoa. I also find that I can use less of this when I am developing recipes and I get a deep rich chocolate type flavor I am going for that I just love.

I hope you enjoy this recipe as much as I do.

Ingredients:

  • ⅓ cup plus 3 tablespoons organic, 100% Dutch Processed organic cocoa powder
  • 4 tablespoons Lakanto or Zensweet
  • ¼ cup finely ground hazelnut flour
  • ¼ cup tapioca flour
  • ⅔ cup organic tahini
  • 6 sweet Medjool dates, pureed
  • 5 free-range Grade A large eggs
  • 2 drops stevia
  • OPTIONAL: Nuts

Instructions:

  1. Preheat the oven to 375F degrees.
  2. Combine first 4 dry ingredients together in a mixing bowl and mix well.
  3. In a second bowl, add the eggs and whisk well.
  4. Add the remaining wet ingredients to the eggs and mix well on medium with a hand mixer, then high.
  5. Gently fold the ingredients from the second bowl into the dry ingredients and stir well to blend.
  6. Place tablespoon-sized drops of batter onto parchment paper lined baking sheets.
  7. Standard bake (not convection) in the oven for 8-10 minutes or until cooked (ovens vary in cooking).
  8. Enjoy!

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Published at Wed, 07 Dec 2016 19:30:00 +0000

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