Tahini adds a touch of nutty flavor to these gluten-free, slice-and-bake cookies.
Ingredients
- 1 stick butter, softened
- ⅓ cup granulated sugar
- ½ cup tahini
- ¼ cup maple syrup
- ½ tsp salt
- 2 cups gluten-free flour blend
- 1 cup sesame seeds
Steps
- In a large bowl with mixer on medium, beat the butter and sugar until light and fluffy. Beat in the tahini, maple syrup, and salt. With mixer on low, beat in the flour until combined and roll into a 2-inch-wide log. Cover with plastic wrap and place in the refrigerator to chill for at least 2 hours or overnight.
- Preheat the oven to 325°F. Place the sesame seeds on a large platter and roll dough log in seeds, pressing to adhere. Cut log into ¼-inch-thick slices and arrange on a parchment-lined baking sheet. Bake 18 min., until golden and crisp. Let cool on wire rack.
Tags
- gluten-free
- Savory 10 2017
- Dessert
- Cookie Swap
Nutrition information
- Calories 125kcal 6%
- Fat 6.4g 10%
- Saturated fat 2.2g 11%
- Carbs 15.8g 5%
- Sodium 36mg 2%
- 3.4g sugar
- 0.8g fiber
- 2.0g protein
- 7mg cholesterol
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