Grain-Free Pistachio Tahini Cookies (Edit recipe)

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Savor the flavor of pistachio with a nutty hint of tahini and dark chocolate. What an extraordinary combination, right? Use an ice cream scoop to roll them into balls, dip in the crushed pistachios and chocolate, and bake away! These are the perfect mix of crunchy, chewy, and gooey... and it's even better when you remember they're grain-free!

3 hours and 30 minutes

13 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	119
Fat:	8 g
Carbohydrates:	11 g
Protein:	3 g
Cholesterol:	13 g
Sodium:	125 mg
Fiber:	1 g
Sugars:	6 g
Calculated per serving.

Serves: 24

Ingredients

3/4 cup raw Pistachios, shelled
10 Tbsp Unsalted Butter
Ice Cubes, (1 to 2 Tbsp water)
3/4 cup Otto’s Naturals Non-GMO Cassava Flour
1/2 tsp Baking Soda
1 tsp Salt
4 oz Dark Chocolate, bar, not chips
1 Egg
10 Tbsp Brown Sugar, packed (1/2 cup + 2 Tbsp)
1/3 cup Granulated White Sugar
1 Tbsp Vanilla Extract
1/2 cup Tahini
Maldon Sea Salt Flakes, (for topping)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put the pistachios into a food processor and pulse until they are roughly chopped. Set aside 2 Tablespoons for topping the cookies.
Brown the butter: Heat a pan over medium heat. Slice the butter into 1-inch pieces and place them in the pan. Stir the butter periodically for 5 minutes, or until you start to see brown specks. Add the crushed pistachios. Stir for an additional 2 minutes. The butter should be light brown and the pistachios should no longer be green.
Remove the butter from the heat and add the ice cube. Let it cool for 10 min.
While the butter is cooling, mix the cassava flour, baking soda, and salt in a small bowl. Set aside. Using a knife, cut the chocolate bar into 1/4 - 1/2-inch pieces. Set aside.
Add the egg, brown sugar, granulated sugar, and vanilla to the cooled butter.
Gradually start to add the dry ingredients to the butter mixture. Mix in ⅓ of the chopped chocolate and all the tahini.
Let the dough sit in the fridge covered for 3 hours, ideally overnight.
Preheat the oven to 375°F. Using an ice cream scoop, take scoops of the cookie dough and roll them into balls. If the dough is stiff, flatten each ball slightly before baking.
Dip in the crushed pistachios, and place the cookies on parchment-lined cookie sheets. Sprinkle the remaining chocolate on top of each ball. (You can also save the crushed pistachios and chocolate chunks and top the cookies as soon as they come out of the oven.)
Bake the cookies for 8 minutes, rotate the baking sheet, and continue baking them for another 5 minutes, or until the edges are beginning to brown.
Remove the cookies from the oven, and immediately sprinkle them with flaky sea salt.
Let the cookies cool on the tray for 2-3 minutes before moving them to a cooling rack. Enjoy!