Baked Goods

Dark Chocolate Chip and Tahini Cookie

This 6-ingredient Dark Chocolate Chip and Tahini Cookie is nut-free, dairy-free, and gluten-free! It's an easy and simple recipe to make and SO tasty!

These Dark Chocolate Chip and Tahini Cookies are nut-free, dairy-free, and gluten-free!

Inspired by peanut butter and chocolate chip cookies, these 6-ingredient cookies are made with tahini paste and rice flour and so delicious and fuss-free, you’d never know they were ‘missing’ so many things! 

One of my favorite recipes of all time is an incredibly simple peanut butter cookie my mother would make all the time growing up. That recipe is still one of my go-to cookie recipes, but it’s a hard one to bring to gatherings; there are so many people, especially children, who have food allergies or intolerances. This dark chocolate chip and tahini cookie, happily, is for everyone!  

I created this dark chocolate chip and tahini cookie to share at a recent business event, which I discussed in my most recent newsletter (are you subscribed yet!?) and it was a huge hit! It’s always exciting when you’ve made something people can enjoy, but doubly so when it’s something that even people with food intolerances or allergies can enjoy as well. 

This 6-ingredient Dark Chocolate Chip and Tahini Cookie is nut-free, dairy-free, and gluten-free! It's an easy and simple recipe to make and SO tasty!

What I love even more about this dark chocolate chip and tahini cookie is that’s it’s so simple!

Unlike some substitution-based food items, this one doesn’t use xantham gum or soy substitutes in place of typical cookie ingredients; the only ‘different’ ingredient is the rice flour.

Tahini, a paste made from sesame seeds, works with the rice flour to make the cookie slightly chewy and give it a rounded, “nutty” flavor, and the dark chocolate chips keep it from being too sweet.

This dark chocolate chip and tahini cookie is practically the perfect cookie, even if I am a little biased. 🙂 

I created a recipe card printable for the business event, too! You’re more than welcome to print the recipe via the usual way below, or you can click the image above the recipe to download my fancy little card and print that, too. It’s FREE, no strings attached!

This 6-ingredient Dark Chocolate Chip and Tahini Cookie is nut-free, dairy-free, and gluten-free! It's an easy and simple recipe to make and SO tasty!
Print
Dark Chocolate Chip and Tahini Cookie
Prep Time
5 mins
Total Time
17 mins
 

These super simple cookies (only 6 ingredients!) are nut-free, dairy-free and gluten-free!

Author: Ruthy Kirwan
Ingredients
  • 3/4 cup tahini paste
  • 3/4 cup white sugar
  • 1/4 rice flour
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips
Instructions
  1. Preheat the oven to 350*F
  2. Combine tahini paste, white sugar, brown sugar, egg and vanilla extract in a large bowl. Fit a hand mixer with the double beater attachments and blend the dough on low to medium until completely combined. The batter should look a little loose but will come together easily when squeezed in your fist.
  3. Fold in chocolate chips.
  4. Line a sheet pan with aluminum foil. Using a tablespoon sized scoop, drop the dough onto the pan in rows, leaving roughly 1-2" between each ball of dough.
  5. Bake for 10-12 minutes, until the bottoms of each cookie have lightly browned.
  6. Remove from the oven and let rest on the sheet pan until cool enough to handle.

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This 6-ingredient Dark Chocolate Chip and Tahini Cookie is nut-free, dairy-free, and gluten-free! It's an easy and simple recipe to make and SO tasty!This 6-ingredient Dark Chocolate Chip and Tahini Cookie is nut-free, dairy-free, and gluten-free! It's an easy and simple recipe to make and SO tasty!This 6-ingredient Dark Chocolate Chip and Tahini Cookie is nut-free, dairy-free, and gluten-free! It's an easy and simple recipe to make and SO tasty!

Peanut Butter, Banana, and Nutella Pastries

These easy Peanut Butter, Banana, and Nutella Pastries are the easiest dessert you’ll ever make!

With just five ingredients and 25 minutes, these flaky, sweet little squares of peanut butter, banana and Nutella pastry are almost irresistible. Seriously; I dare you to eat just one. 

I like to think they’re a little “healthy”, too; I mean, peanut butter is healthy. Bananas are totally healthy. And what is it they say about Nutella- that it’s part of a recommended daily dose of chocolate? Well then, there you go. Here is the healthiest, easiest dessert you’ll ever make. 

Ok, I kid, I kid. They’re not super healthy, but there are worse things you could be baking right now. With so few ingredients, you know these peanut butter, banana, and Nutella pastries are going to be delicious – no matter what. 

These sweet little peanut butter, banana, and Nutella pastries are also super easy to make with kids. There are no eggs to break or mixes to stir. Just simply spread chocolatey, hazelnutty Nutella on thawed puff pastry sheets, top with slices of banana, and drizzle with peanut butter that’s been melted in the microwave. Top with another pastry sheet, sprinkle with turbinado sugar (that’s the one with the big flakes) and bake.

It’s truly that easy! The hardest part is waiting for the pastries to cool enough that you don’t burn your mouth when you bite into it. 

At just five ingredients and 25 minutes, these flaky, sweet little Peanut Butter, Banana, and Nutella Pastries are the easiest dessert ever.
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Peanut Butter, Banana and Nutella Pastries
Ingredients
  • 1 package frozen puff pastry , defrosted according to the instructions on the package
  • 1/2 cup Nutella
  • 1 whole banana , sliced into coins
  • 1/2 cup creamy peanut butter
  • 1 teaspoon turbinado sugar
Instructions
  1. Preheat the oven to 375*F.
  2. Lay out one sheet of puff pastry and spread the Nutella evenly, leaving about 1/2" at the edges.
  3. Microwave the peanut butter on high for 30 seconds-1 minute, ot until the peanut butter is smooth and melted.
  4. Arrange the banana slices evenly on the Nutella, the pour the peanut butter on top of the banana slices.
  5. Top with the other sheet of puff pastry.
  6. Sprinkle evenly with the turbinado sugar.
  7. Bake for 18-25 minutes, or until the pastry has puffed and lightly browned.
  8. Remove from the oven and let cool before serving.

 

http://omeletta.com/peanut-butter-banana-nutella-pastries/

  

Asparagus and Whipped Ricotta Tart

Make this fabulously simple Asparagus and Whipped Ricotta Tart for your next brunch or family get-together! Layers of flaky pastry support cool, creamy whipped ricotta flavored with lemon zest and melty muenster cheese, all topped with sweet, roasted fresh asparagus.

Make this fabulously simple Asparagus and Whipped Ricotta Tart for your next brunch or family get-together! Layers of flaky pastry support cool, creamy whipped ricotta flavored with lemon zest and melty muenster cheese, all topped with sweet, fresh asparagus. 

I’m crossing my fingers and squeezing my eyes shut realllllly tight in the hopes that this perfectly spring-ish dish will bring warm weather here to New York today. We’ve had rain, wind, and cold fingers and toes for far too long!

Thankfully, this chilly weather nothing that the fresh crunch of roasted asparagus can’t fix, especially when it’s paired with flaky, cheesy, cool and creamy Asparagus Tart like this one. If you’re looking for an easy dish to serve or bring to an Easter brunch or dinner, this crispy, flaky, cheesy asparagus tart could not be more perfect. 

I would even go so far as to recommend serving each square of this tart with a sunny side up or poached egg; the roasted asparagus and creamy ricotta would go fabulously with the runny yolk. Add a glass of sparkly mimosas or a mug of hot coffee and you’re pretty much set for life, my friend. 

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Asparagus and Whipped Ricotta Tart
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 cup whole milk ricotta
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 6-7 sheets frozen phyllo pastry
  • 6 tablespoons butter , melted, divided
  • 1/4 cup grated parmesan
  • 3/4 cup shredded havarti cheese
  • 1 large bunch asparagus (about 20 stalks), trimmed
  • 1/2 teaspoon salt
Instructions
  1. Preheat the oven to 350*F.
  2. Combine the ricotta, egg, lemon zest and lemon juice in a medium sized bowl. Use a hand mixer set to medium speed and whip the ricotta until fluffy and smooth, about 3 minutes. Set aside.
  3. Line a baking sheet with aluminum foil or parchment paper. Working quickly so the phyllo pastry stays cold, stack 6-7 layers of pastry on the baking sheet. Brush the top sheet with 2 tablespoons melted butter, then spread the grated parmesan in an even layer. Fold the tart in half lengthwise.
  4. Brush the top layer with the remaining butter. Spread the ricotta mixture on the top layer, smoothing it evenly with a spatula. Scatter the shredded havarti on top of the ricotta in an even layer.
  5. Line the asparagus side by side onto the ricotta and havarti layer. Brush the asparagus with the remaining 2 tablespoons butter, then sprinkle with salt.
  6. Bake for 45-50 minutes, until the asparagus has softened and started to brown, and the phyllo pastry is flaky and browned at the edges.
  7. Remove from the oven and let cool to room temperature before serving.

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Make this fabulously simple Asparagus and Whipped Ricotta Tart for your next brunch or family get-together! Layers of flaky pastry support cool, creamy whipped ricotta flavored with lemon zest and melty muenster cheese, all topped with sweet, roasted fresh asparagus.

 

Chocolate, Banana, and Buttermilk Muffins

Chocolate, banana, and buttermilk muffins are a lightly sweet and slightly hearty way to start the day! It’s like healthy chocolate cake for breakfast.

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Chocolate Banana Buttermilk Muffins
Ingredients
  • 1 cup white flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup semisweet cocoa powder
  • 1/2 cup dark brown sugar
  • 1/4 cup white sugar
  • 1 cup buttermilk
  • 2 eggs , lightly whisked
  • 2 large bananas , mashed (about 1 cup)
Instructions
  1. Preheat the oven to 350*F. Combine the white and whole wheat flours, baking powder, baking soda and cocoa powder in a medium-sized bowl and set aside.
  2. Combine the brown and white sugar, buttermilk, eggs, and bananas and stir until mostly smooth.
  3. Slowly add the dry mixture to the wet in stages, making sure not to overmix the batter. Place paper liners in a muffin tin, and distribute the batter evenly. Each muffin cup should be about 3/4 of the way full.
  4. Bake for 12-15 minutes or until a cake tester comes out clean. Allow to cool before serving.