Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Tahini: Make sure to use a brand of tahini that is not bitter, and to stir the tahini very well before using.

Sugar: I used a mix of dark brown sugar and sugar. However, feel free to use light brown sugar if you prefer.

Eggs: Eggs are necessary for binding the ingredients together, so make sure to add them in.

Vanilla Extract: I like using a bit of vanilla extract for extra flavor, and recommend adding it.

Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Soda and Baking Powder: For helping the cookie dough rise, I used a mix of both 1/2 teaspoon baking soda and 1/2 teaspoon baking powder. Alternatively, you may use 1 teaspoon of baking powder directly instead.

Cinnamon: I like a sprinkle of ground cinnamon for taste. However, if you’re not a fan of cinnamon, feel free to leave it out.

Chocolate: I used dairy-free chocolate to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate instead.

Pecans: I like adding chopped toasted pecans, but you can easily use other types of nuts (such as almonds, walnuts, or pistachios) if you prefer.

Sea Salt: I like adding a pinch of flaky sea salt for a salty contrast to the sweetness of the chocolate. However, if you rather not have salt in your sweet snacks, feel free to leave it out.

Storing: To store, place the cooled gluten-free tahini cookies in an airtight container and store at room temperature for up to 3 days.