Gluten free Tahini Cookies

I adore Tahini in savory and in sweet dishes. When I was diagnosed with Celiac, my husband's friend suddenly told me one day that he is sorry he will not be able to eat those delish tahini cookies I always make. So I took on the challenge and started altering my regular, full of gluten recipe. The tahini and the honey give the cookies a surprisingly chewy texture, which I love. The first batch I made was finished on the same night I made them. Yes, they are that good!

Tahini Cookies - (makes about 25)

Dry ingredients:
1/2 cup almond flour
1/4 cup tapioca flour (or cornstarch)
3/4 cup sweet rice flour (you can use regular rice flour too)
1 tsp baking powder
1/2 tsp baking soda
1 tsp lemon zest

Wet Ingredients:
2 tbsp butter, room temp.
1/4 cup honey
1/4 cup brown sugar
1 egg
1/2 cup tahini paste
1 tsp vanilla extract

Preheat oven to 350 and prepare a baking sheet with parchment paper.

mix in a small bowl the dry ingredients

in a larger bowl mix the wet ingredients. Add the dry ingredients slowly while mixing with an electric mixer.

If the dough is too wet add more rice flour. Pinch a small part of the dough and roll to circles. Put on a cookie sheet, about an inch apart. You can put an almond or pine nuts on top.

Bake for 10-12 minutes until just golden on the bottom and the edges but the cookies should stay fair. Sprinkle with powdered sugar and enjoy.