Name: Gluten-Free Marbled Tahini Cookies (Chocolate and Vanilla) Recipe
Prep time: 25 min
Cook time: 11 min
Total time: 1 h 26 min
Cuisine: Gluten-Free
Ingredients: 7 Tbsp unsalted butter, room temperature; 3 Tbsp tahini; ⅔ cup powdered sugar; 1 large egg, room temperature; 1 tsp vanilla extract, powder or bean paste; 1⅔ cups gluten-free flour blend; ¼ tsp salt; ¼ tsp baking soda; 3 Tbsp cocoa powder; 2 Tbsp tahini; 1 Tbsp unsalted butter, room temperature; 2 Tbsp powdered sugar

Ingredients

7 Tbsp unsalted butter, room temperature

3 Tbsp tahini

⅔ cup powdered sugar

1 large egg, room temperature*

1 tsp vanilla extract, powder or bean paste

1⅔ cups gluten-free flour blend

¼ tsp salt

¼ tsp baking soda

Chocolate Dough Addition

3 Tbsp cocoa powder

2 Tbsp tahini

1 Tbsp unsalted butter, room temperature

2 Tbsp powdered sugar

Instructions

Step 1: Place the butter, tahini, and powdered sugar in a large mixing bowl or the bowl of a stand mixer. Beat on medium-high for 15 seconds, then scrape down the sides and bottom of the bowl. Beat another 30 seconds or until combined and creamy.

Step 2: Add the egg and vanilla and beat on medium-high until the mixture is creamy and uniform.

Step 3: Add the flour, baking soda, and salt, then beat on medium-high until the dough comes together into a few large hunks, about 30 seconds.

Step 4: Remove the dough from the bowl and form into a symmetrical square or rectangle. Cut off one-third of it and cover the rest with a towel or plastic wrap.

Step 5: To make the chocolate dough, break the one-third portion into 4 or 5 pieces and place back in the mixing bowl. Add the cocoa powder, tahini, powdered sugar, and butter. Beat on low for 10–15 seconds, scrape down the sides and bottom, then beat on high until there are no streaks or chunks.

Step 6: Scrape the chocolate dough out of the bowl and form into a rectangular log.

Step 7: Lightly dust the counter with flour or use parchment paper. Cut the chocolate dough into four equal pieces and do the same with the vanilla dough.

Step 8: Make two stacks by alternating vanilla, chocolate, vanilla, chocolate pieces so each stack has four layers. Gently fold each stack 2 or 3 times to create a marbled effect. Avoid over-kneading to keep the layers distinct.

Step 9: Combine the two stacks by gently pressing them together.

Step 10: If using a mini loaf pan, line it with plastic wrap and place the dough inside, spreading evenly and flattening the top. Otherwise, form the dough into a rectangular log using a flat tool to get square edges.

Step 11: Refrigerate the dough for 90 minutes or up to overnight. For longer storage, freeze tightly wrapped dough in a zip-top bag; thaw for 1½–2 hours before slicing.

Step 12: Preheat oven to 350°F. Remove dough from pan or plastic wrap and slice into ¼-inch thick pieces using a smooth-bladed knife. Wipe the knife clean between slices to keep the marbling defined.

Step 13: Place slices 1 inch apart on an ungreased or parchment-lined sheet pan. Bake for 10 to 11 minutes.

Step 14: Let the cookies cool on the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use room temperature ingredients to ensure a smooth, creamy dough that mixes well.

For added texture, sprinkle chopped nuts like pistachios or almonds on top before baking.

To intensify chocolate flavor, try adding a teaspoon of instant espresso powder to the chocolate dough.

If you prefer less tahini taste, reduce tahini slightly and substitute with extra butter.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute with regular all-purpose flour, but the texture may be slightly different. Measure the flour accurately and adjust if the dough feels too sticky or dry.

Why is my dough too soft or sticky to handle?

Make sure your butter and egg are truly at room temperature for proper mixing. If the dough is overly sticky, chill it a bit longer before shaping or add a small amount of extra flour gradually until manageable.