I’ll get straight to the point: these cookies are seriously amazing. I first made them a few years back for my then boyfriend (and now husband) because of his obsession with tahini. Despite the delightfulness of the cookie I never picked up the recipe again. I think mostly due to the fact that not long after that I went mainly gluten free and the original recipe from The Informed Healthnut calls for white flour.
If you’ve had tahini then you know it can be on the bitter side but rest assured that the vanilla infused sugar perfectly plays off the bitterness in the tahini. I actually think it ends up tasting remarkably like peanut butter which is great because my body doesn’t like peanut butter but my taste buds do. 
Other than being obsessed with these cookies I have been reading this book, listening to this band (probably way to much), keeping up to date with this app and enjoying this lovely desktop calendar. All good things. 
Tahini & Vanilla Bean Cookies (GF & DF)
1 tbsp of pastured butter or coconut oil
3 tbsp of tahini
1 egg
1 tsp of vanilla extract
1/4 cup of vanilla bean infused sugar* + extra for rolling
1/2 cup of oat flour
1/8 tsp of sea salt
1/4 cup of chopped dark chocolate for dipping (optional)
Method:

Preheat oven to 350 F.
In a small bowl stir together the butter/coconut oil, tahini, egg and vanilla.
In a medium sized bowl stir together the oat flour, sea salt, and sugar. 
Stir the tahini mixture into the oat flour mixture until uniform.  Mixture should be fairly thick. 
On a plate sprinkle a spoonful of vanilla bean sugar and a pinch or two of salt.
Working with roughly 1 tbsp of cookie dough at a time roll into a ball then roll in the sugar and salt mixture.  Place on a prepared baking sheet lined with parchment paper. Repeat until the dough runs out. 
With a fork or the back of a spoon lightly press down and flatten the cookies. 
Bake for 8-10 minutes. 
If you are making the chocolate dipped version, while the cookies are baking, melt the chopped chocolate in a  small saucepan over low heat. 
Once the cookies are done cooking and cool to the touch dip half of each cookie into the melted chocolate and place on a wire tray and allow to set. 
To speed up the chocolate solidifying you can place them in the freezer for 10 minutes. 
* If you don’t have vanilla bean infused sugar you can replace it with evaporated cane sugar and seeds scraped from one vanilla bean pod.  I’ll get straight to the point: these cookies are seriously amazing. I first made them a few years back for my then boyfriend (and now husband) because of his obsession with tahini. Despite the delightfulness of the cookie I never picked up the recipe again. I think mostly due to the fact that not long after that I went mainly gluten free and the original recipe from The Informed Healthnut calls for white flour.
If you’ve had tahini then you know it can be on the bitter side but rest assured that the vanilla infused sugar perfectly plays off the bitterness in the tahini. I actually think it ends up tasting remarkably like peanut butter which is great because my body doesn’t like peanut butter but my taste buds do. 
Other than being obsessed with these cookies I have been reading this book, listening to this band (probably way to much), keeping up to date with this app and enjoying this lovely desktop calendar. All good things. 
Tahini & Vanilla Bean Cookies (GF & DF)
1 tbsp of pastured butter or coconut oil
3 tbsp of tahini
1 egg
1 tsp of vanilla extract
1/4 cup of vanilla bean infused sugar* + extra for rolling
1/2 cup of oat flour
1/8 tsp of sea salt
1/4 cup of chopped dark chocolate for dipping (optional)
Method:

Preheat oven to 350 F.
In a small bowl stir together the butter/coconut oil, tahini, egg and vanilla.
In a medium sized bowl stir together the oat flour, sea salt, and sugar. 
Stir the tahini mixture into the oat flour mixture until uniform.  Mixture should be fairly thick. 
On a plate sprinkle a spoonful of vanilla bean sugar and a pinch or two of salt.
Working with roughly 1 tbsp of cookie dough at a time roll into a ball then roll in the sugar and salt mixture.  Place on a prepared baking sheet lined with parchment paper. Repeat until the dough runs out. 
With a fork or the back of a spoon lightly press down and flatten the cookies. 
Bake for 8-10 minutes. 
If you are making the chocolate dipped version, while the cookies are baking, melt the chopped chocolate in a  small saucepan over low heat. 
Once the cookies are done cooking and cool to the touch dip half of each cookie into the melted chocolate and place on a wire tray and allow to set. 
To speed up the chocolate solidifying you can place them in the freezer for 10 minutes. 
* If you don’t have vanilla bean infused sugar you can replace it with evaporated cane sugar and seeds scraped from one vanilla bean pod.  I’ll get straight to the point: these cookies are seriously amazing. I first made them a few years back for my then boyfriend (and now husband) because of his obsession with tahini. Despite the delightfulness of the cookie I never picked up the recipe again. I think mostly due to the fact that not long after that I went mainly gluten free and the original recipe from The Informed Healthnut calls for white flour.
If you’ve had tahini then you know it can be on the bitter side but rest assured that the vanilla infused sugar perfectly plays off the bitterness in the tahini. I actually think it ends up tasting remarkably like peanut butter which is great because my body doesn’t like peanut butter but my taste buds do. 
Other than being obsessed with these cookies I have been reading this book, listening to this band (probably way to much), keeping up to date with this app and enjoying this lovely desktop calendar. All good things. 
Tahini & Vanilla Bean Cookies (GF & DF)
1 tbsp of pastured butter or coconut oil
3 tbsp of tahini
1 egg
1 tsp of vanilla extract
1/4 cup of vanilla bean infused sugar* + extra for rolling
1/2 cup of oat flour
1/8 tsp of sea salt
1/4 cup of chopped dark chocolate for dipping (optional)
Method:

Preheat oven to 350 F.
In a small bowl stir together the butter/coconut oil, tahini, egg and vanilla.
In a medium sized bowl stir together the oat flour, sea salt, and sugar. 
Stir the tahini mixture into the oat flour mixture until uniform.  Mixture should be fairly thick. 
On a plate sprinkle a spoonful of vanilla bean sugar and a pinch or two of salt.
Working with roughly 1 tbsp of cookie dough at a time roll into a ball then roll in the sugar and salt mixture.  Place on a prepared baking sheet lined with parchment paper. Repeat until the dough runs out. 
With a fork or the back of a spoon lightly press down and flatten the cookies. 
Bake for 8-10 minutes. 
If you are making the chocolate dipped version, while the cookies are baking, melt the chopped chocolate in a  small saucepan over low heat. 
Once the cookies are done cooking and cool to the touch dip half of each cookie into the melted chocolate and place on a wire tray and allow to set. 
To speed up the chocolate solidifying you can place them in the freezer for 10 minutes. 
* If you don’t have vanilla bean infused sugar you can replace it with evaporated cane sugar and seeds scraped from one vanilla bean pod.  I’ll get straight to the point: these cookies are seriously amazing. I first made them a few years back for my then boyfriend (and now husband) because of his obsession with tahini. Despite the delightfulness of the cookie I never picked up the recipe again. I think mostly due to the fact that not long after that I went mainly gluten free and the original recipe from The Informed Healthnut calls for white flour.
If you’ve had tahini then you know it can be on the bitter side but rest assured that the vanilla infused sugar perfectly plays off the bitterness in the tahini. I actually think it ends up tasting remarkably like peanut butter which is great because my body doesn’t like peanut butter but my taste buds do. 
Other than being obsessed with these cookies I have been reading this book, listening to this band (probably way to much), keeping up to date with this app and enjoying this lovely desktop calendar. All good things. 
Tahini & Vanilla Bean Cookies (GF & DF)
1 tbsp of pastured butter or coconut oil
3 tbsp of tahini
1 egg
1 tsp of vanilla extract
1/4 cup of vanilla bean infused sugar* + extra for rolling
1/2 cup of oat flour
1/8 tsp of sea salt
1/4 cup of chopped dark chocolate for dipping (optional)
Method:

Preheat oven to 350 F.
In a small bowl stir together the butter/coconut oil, tahini, egg and vanilla.
In a medium sized bowl stir together the oat flour, sea salt, and sugar. 
Stir the tahini mixture into the oat flour mixture until uniform.  Mixture should be fairly thick. 
On a plate sprinkle a spoonful of vanilla bean sugar and a pinch or two of salt.
Working with roughly 1 tbsp of cookie dough at a time roll into a ball then roll in the sugar and salt mixture.  Place on a prepared baking sheet lined with parchment paper. Repeat until the dough runs out. 
With a fork or the back of a spoon lightly press down and flatten the cookies. 
Bake for 8-10 minutes. 
If you are making the chocolate dipped version, while the cookies are baking, melt the chopped chocolate in a  small saucepan over low heat. 
Once the cookies are done cooking and cool to the touch dip half of each cookie into the melted chocolate and place on a wire tray and allow to set. 
To speed up the chocolate solidifying you can place them in the freezer for 10 minutes. 
* If you don’t have vanilla bean infused sugar you can replace it with evaporated cane sugar and seeds scraped from one vanilla bean pod.  I’ll get straight to the point: these cookies are seriously amazing. I first made them a few years back for my then boyfriend (and now husband) because of his obsession with tahini. Despite the delightfulness of the cookie I never picked up the recipe again. I think mostly due to the fact that not long after that I went mainly gluten free and the original recipe from The Informed Healthnut calls for white flour.
If you’ve had tahini then you know it can be on the bitter side but rest assured that the vanilla infused sugar perfectly plays off the bitterness in the tahini. I actually think it ends up tasting remarkably like peanut butter which is great because my body doesn’t like peanut butter but my taste buds do. 
Other than being obsessed with these cookies I have been reading this book, listening to this band (probably way to much), keeping up to date with this app and enjoying this lovely desktop calendar. All good things. 
Tahini & Vanilla Bean Cookies (GF & DF)
1 tbsp of pastured butter or coconut oil
3 tbsp of tahini
1 egg
1 tsp of vanilla extract
1/4 cup of vanilla bean infused sugar* + extra for rolling
1/2 cup of oat flour
1/8 tsp of sea salt
1/4 cup of chopped dark chocolate for dipping (optional)
Method:

Preheat oven to 350 F.
In a small bowl stir together the butter/coconut oil, tahini, egg and vanilla.
In a medium sized bowl stir together the oat flour, sea salt, and sugar. 
Stir the tahini mixture into the oat flour mixture until uniform.  Mixture should be fairly thick. 
On a plate sprinkle a spoonful of vanilla bean sugar and a pinch or two of salt.
Working with roughly 1 tbsp of cookie dough at a time roll into a ball then roll in the sugar and salt mixture.  Place on a prepared baking sheet lined with parchment paper. Repeat until the dough runs out. 
With a fork or the back of a spoon lightly press down and flatten the cookies. 
Bake for 8-10 minutes. 
If you are making the chocolate dipped version, while the cookies are baking, melt the chopped chocolate in a  small saucepan over low heat. 
Once the cookies are done cooking and cool to the touch dip half of each cookie into the melted chocolate and place on a wire tray and allow to set. 
To speed up the chocolate solidifying you can place them in the freezer for 10 minutes. 
* If you don’t have vanilla bean infused sugar you can replace it with evaporated cane sugar and seeds scraped from one vanilla bean pod. 

I’ll get straight to the point: these cookies are seriously amazing. I first made them a few years back for my then boyfriend (and now husband) because of his obsession with tahini. Despite the delightfulness of the cookie I never picked up the recipe again. I think mostly due to the fact that not long after that I went mainly gluten free and the original recipe from The Informed Healthnut calls for white flour.

If you’ve had tahini then you know it can be on the bitter side but rest assured that the vanilla infused sugar perfectly plays off the bitterness in the tahini. I actually think it ends up tasting remarkably like peanut butter which is great because my body doesn’t like peanut butter but my taste buds do. 

Other than being obsessed with these cookies I have been reading this book, listening to this band (probably way to much), keeping up to date with this app and enjoying this lovely desktop calendar. All good things. 

Tahini & Vanilla Bean Cookies (GF & DF)

  • 1 tbsp of pastured butter or coconut oil
  • 3 tbsp of tahini
  • 1 egg
  • 1 tsp of vanilla extract
  • 1/4 cup of vanilla bean infused sugar* + extra for rolling
  • 1/2 cup of oat flour
  • 1/8 tsp of sea salt
  • 1/4 cup of chopped dark chocolate for dipping (optional)

Method:

  1. Preheat oven to 350 F.
  2. In a small bowl stir together the butter/coconut oil, tahini, egg and vanilla.
  3. In a medium sized bowl stir together the oat flour, sea salt, and sugar. 
  4. Stir the tahini mixture into the oat flour mixture until uniform.  Mixture should be fairly thick. 
  5. On a plate sprinkle a spoonful of vanilla bean sugar and a pinch or two of salt.
  6. Working with roughly 1 tbsp of cookie dough at a time roll into a ball then roll in the sugar and salt mixture.  Place on a prepared baking sheet lined with parchment paper. Repeat until the dough runs out. 
  7. With a fork or the back of a spoon lightly press down and flatten the cookies. 
  8. Bake for 8-10 minutes. 
  9. If you are making the chocolate dipped version, while the cookies are baking, melt the chopped chocolate in a  small saucepan over low heat. 
  10. Once the cookies are done cooking and cool to the touch dip half of each cookie into the melted chocolate and place on a wire tray and allow to set. 
  11. To speed up the chocolate solidifying you can place them in the freezer for 10 minutes. 

* If you don’t have vanilla bean infused sugar you can replace it with evaporated cane sugar and seeds scraped from one vanilla bean pod.