Tahini Chocolate Chip Shortbread
a buttery and soft cookie with a shortbread texture and a chocolate chip flavor
Servings 12 cookies
Ingredients
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 cup tahini
- 2 teaspoons pure vanilla extract
- 1 cup Bob's Red Mill paleo flour
- pinch salt
- 3 tablespoons oil as needed. use a low-flavored oil like veggie oil
Instructions
- Preheat the oven to 350 degrees.
- Grease or line a cookie sheet with parchment paper.
- Beat the honey, sugar, vanilla, and tahini together in a stand mixer until fluffy.
- A little at a time, on low speed, beat the flour into the sugar mixture--just until combined. You may have to use a wooden spoon to add the rest.
- If the dough isn't holding together, add a tablespoon of oil until it will hold its shape. You want to be able to form it into little balls without it crumbling apart.
- Form the dough into 1.5 inches round and place on to the cookie sheet.
- Gently press them down so they have a flat top and are about 1/2 inch thick, sprinkle sesame seeds on top (optional).
- Put the pan in the fridge to chill for about 20 minutes
- Bake for 8-10 minutes, until just golden on the edges (do not over bake).
Notes
These are best fresh out of the oven! Store them as soon as they cool in a air-tight container.