Gluten-Free Matcha Tahini Cookies
Yield: 32 Cookies
Ingredients:
1/2 cup butter, room temperature
3/4 cup tahini
1 cup sugar
1 egg
2 tbsp honey
1 tsp vanilla extract
1 1/4 cup all-purpose GF flour (I used King Arthur 1:1)
1 tbsp matcha
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup toasted sesame seeds
Steps:
Preheat your oven to 350°F.
In a large mixing bowl, cream together the butter, tahini, and sugar until light and fluffy.
Add in the egg, honey, and vanilla and mix until fully combined.
In a separate bowl, combine the flour, match, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix to combine.
Pour the toasted sesame seeds in a shallow bowl or plate. Spoon the dough using a 1 tablespoon measure and shape with your hands into a ball, then press one side down into the sesame seeds. At this point the dough should be more of a coin shape no more than a 1/2in tall.
Place the dough sesame seed side up on a baking sheet. Refrigerate for at least 10 minutes before baking to let the dough cool.
Bake for 13-15 minutes. The cookies will still feel very soft when you take them out of the oven, so allow them to cool slightly before transferring to a cooling rack.
Enjoy!