Brown Butter Tahini Cookies — GF / SF

 Brown Butter Tahini Cookies — GF / SF 350ºF 10-12 minutes

Dry

150 g almond flour
45 g oat flour
25 g tapioca flour
1/2 tsp baking powder

1/2 tsp kosher salt 

1/4 tsp ground cardamom

Wet

71 g unsalted butter, for browning
100 g allulose
30 g tahini
1 large egg (about 50 g)
2 1/2 vanilla extract (about 2½ tsp)
15–30 g unsweetened almond milk, only as needed

Mix-ins

75 g toasted walnuts, chopped

chocolate chips
Flaky salt

MAKE 

Brown the butter. Brown 71 g butter until the milk solids are a deep golden brown and smell wonderfully nutty. Scrape every bit into a mixing bowl and cool for about 10 minutes.

Toast the nuts. Toast the walnuts until fragrant. 

Mix dry ingredients. Whisk almond flour, oat flour, tapioca, baking powder, salt, and cardamom.

Mix wet ingredients. Whisk the browned butter, allulose, tahini, egg, and vanilla until smooth.

Add the dry ingredients and mix until combined. 

Fold in walnuts and sesame.
Check the dough. It should be soft and scoopable but not runny. 

If it's too stiff, add almond milk 1 tablespoon (15 g) at a time. 

You may not need any.

Chill 30–45 minutes.

Heat oven to 350°F. Scoop 40–45 g per cookie onto parchment. 

Flatten slightly and sprinkle with flaky salt.

Bake 10–12 minutes, until the edges are set but the centers still look soft.
Let them sit on the baking sheet for 10 minutes before moving them.