Description
These Gluten-Free Marbled Tahini Cookies combine the nutty richness of tahini with a beautiful chocolate and vanilla marbled effect. Soft, buttery, and perfectly balanced in sweetness, these cookies are ideal for those seeking a gluten-free treat with unique flavors and a stunning presentation.
Ingredients
Scale
Vanilla Dough
- 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
- Make Vanilla Dough: Place the butter, tahini, and powdered sugar in a large mixing bowl or stand mixer. Beat on medium high for 15 seconds. Scrape down the sides and bottom, then beat another 30 seconds until combined and creamy.
- Add Eggs and Vanilla: Add the egg and vanilla extract/powder and beat on medium high until the mixture is creamy and uniform.
- Add Dry Ingredients: Add gluten-free flour blend, baking soda, and salt. Beat on medium high until the dough comes together into a few large clumps, about 30 seconds.
- Divide Dough: Remove dough from bowl and form into a symmetrical square or rectangle. Cut off 1/3 portion for chocolate dough and cover the rest with towel or plastic wrap to prevent drying.
- Make Chocolate Dough: Break off the 1/3 portion into 4 or 5 pieces and place back in mixing bowl. Add cocoa powder, tahini, powdered sugar, and butter. Beat on low for 10-15 seconds. Scrape down bowl, then beat on high until no streaks or lumps remain. Form this dough into a rectangular log.
- Assemble Marbled Dough: Lightly dust work surface with flour or use parchment paper. Cut both vanilla and chocolate dough into four equal pieces each. Make two stacks alternating vanilla, chocolate, vanilla, chocolate layers, each stack having four layers. Gently fold the stacks 2-3 times to create a marbled effect; avoid over-mixing to preserve distinct layers. Repeat with second stack.
- Combine Stacks: Gently press the two stacks together to form a combined dough mass. If using a mini loaf pan, line it with plastic wrap, place dough inside, and evenly spread and level the top. If no loaf pan is available, shape the dough into a rectangular log and use a flat surface tool to smooth edges.
- Chill Dough: Refrigerate the dough for 90 minutes or up to overnight. For longer storage, wrap dough tightly in plastic and freeze in a zip-top bag. Thaw frozen dough 1½-2 hours before slicing.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Slice and Bake: Remove dough from pan and unwrap plastic. Use a smooth-bladed knife to cut quarter-inch slices, wiping knife between cuts to prevent streaking. Place slices about 1 inch apart on an ungreased or parchment-lined sheet pan. Bake for 10 to 11 minutes.
- Cool Cookies: Let cookies cool on the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- Storage: Store cookies in an airtight container. They will stay fresh for at least 5 days.
Notes
- Use room temperature ingredients for best mixing and texture.
- Do not overmix the marbled dough stacks to maintain the beautiful swirl effect.
- If freezing, wrap dough tightly to prevent freezer burn and maintain freshness.
- Slice dough evenly to ensure uniform baking.
- Cookies can be stored at room temperature in an airtight container for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Keywords: Gluten-Free Cookies, Tahini Cookies, Marbled Cookies, Chocolate Vanilla Cookies, Tahini Desserts, Gluten-Free Baking
