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Fonio Brown Butter Tahini Cookies

Prep Time
15
min.
Cook Time
90
min.

June 1, 2019 by Maliha Adams

Crispy on the edges with a soft dark chocolatey center. The brown butter gives the cookies a rich toastiness and Yolélé fonio lends a chewy texture (usually so hard to attain in a gluten-free cookie). Flaky sea salt brings it all together!

Ingredients

Makes 24 cookies
    • sticks unsalted butter, room temperature
    • cup granulated sugar
    • 3/4  cup tahini
    • large eggs
    • egg yolk
    • 1 1/2  teaspoon vanilla extract
    • 1 1/3  cup almond flour
    • cup cooked Yolélé fonio
    • ½  teaspoon baking soda
    • ½  teaspoon baking powder
    • teaspoon kosher salt
    • 2 ½  cups semi-sweet chocolate chunks
    • Flaky sea salt
      https://iwillnoteatoysters.com/brown-butter-tahini-rye-cookies/


      Preparation

      • 01 .  

        Melt butter in a small skillet over medium-low heat. Stir continuously until the butter smells nutty and the milk solids turn golden brown, about 8 minutes. Careful not to burn.

      • 02 .  

        Once browned, immediately transfer butter to a large bowl and chill in the fridge for 35-45 minutes, stirring every 10 minutes or so until it reaches the consistency of Greek yogurt.

      • 03 .  

        Take the butter out of the fridge and add sugar. Whisk with an electric mixer on medium (or beat by hand) until light and fluffy, about 5 minutes.

      • 04 .  

        Add the tahini, eggs, egg yolk, and vanilla and continue to mix on medium for another 2 minutes.

      • 05 .  

        In a separate bowl, combine almond flour, fonio, baking soda, baking powder, and salt.

      • 06 .  

        Add to the butter mixture and stir until combined.

      • 07 .  

        Gently fold in 2 cups of chocolate chunks, reserving a ½ cup of chocolate.

      • 08 .  

        Chill the cookie dough in the freezer for 30 minutes and preheat the oven to 350˚F.

      • 09 .  

        Line two baking sheets with parchment paper.

      • 10 .  

        Scoop 1 ½ to 2-inch balls of dough onto the baking sheet, spaced 2 inches apart, and top with reserved chocolate chunks (we recommend using a disher ice cream scoop with a release, it’s ok if you don’t have one, the important thing is that all your dough balls are the same size).

      • 11 .  

        Bake for 12-16 minutes until golden brown and edges are crispy.

      • 12 .  

        Top with flaky salt and allow to cool on the baking sheet.



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