Pumpkin Chocolate Tahini Cookies

Name: Chickpea Sesame Shortbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 shortbread squares
Cuisine: American
Ingredients: 1 cup all-purpose flour; 0.5 cup chickpea flour; 0.75 cup unsalted butter; 0.3333 cup granulated sugar; 0.25 cup tahini; 2 tablespoons sesame seeds; 0.25 teaspoon kosher salt

Chef

Method

1
Heat the oven to 350°F. Line two baking sheets with parchment.
5 min175°C
2
Whisk the pumpkin, tahini, brown sugar, and egg in a large bowl until smooth.
2 min
3
Stir in the flour, baking soda, cinnamon, and salt until no dry flour remains. Fold in the chocolate chips.
3 min
4
Scoop 2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart.
5 min
5
Bake one sheet at a time for 11 to 13 minutes, until the edges are set and the centers remain soft.
13 min175°C
6
Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a rack to cool completely.
10 min

Next recipe

Feed

16 shortbread squaresAmerican

Chickpea Sesame Shortbread

Cook

0

Chef

Method

1
Heat the oven to 325°F. Line an 8-inch square baking pan with parchment, leaving an overhang.
5 min165°C
2
Beat the softened butter, sugar, tahini, and salt until smooth and creamy.
3 min
3
Add the all-purpose flour and chickpea flour, mixing just until a soft dough forms.
3 min
4
Press the dough evenly into the prepared pan. Score it into 16 squares and sprinkle the sesame seeds over the surface, pressing them lightly into the dough.
4 min
5
Bake until the edges and surface are lightly golden, about 22 to 25 minutes.
25 min165°C
6
Cool completely in the pan, then lift out using the parchment and cut along the score marks.
30 min