Gluten free chocolate sesame cookies with walnuts I Ruut

Glutenfreie schokoladen-Sesam Cookies mit Walnüssen I Ruut

grain free | gluten free


Recipe by: Johanna from

INGREDIENTS: for about 20 biscuits

  • 80g softened butter
  • 100 grams of sugar
  • 60 g tahini (sesame paste)
  • 1 tbsp lemon juice
  • 1 egg, size L
  • 100 g Ruut cassava flour
  • 25 g finely ground almonds
  • 10 grams of sesame seeds
  • 1/4 tsp salt
  • 1/4 tsp vanilla powder (or pulp of 1/2 vanilla bean)
  • 100 g chopped walnuts
  • 100g chopped chocolate


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

  1. Using a hand mixer, beat together the butter, sugar, tahini, and lemon juice. Add the egg.
  2. Add cassava flour, ground almonds, salt and vanilla powder and mix well.
  3. Finely chop the walnuts and chocolate and fold into the cookie dough using a spatula.
  4. Form small balls using an ice cream scoop or a tablespoon, place on a baking tray lined with baking paper and flatten slightly with the back of a moistened spoon. The cookies should be about 0.5 cm thick. Leave some space between each cookie as they will spread a little while baking.
  5. Bake at 180°C, top and bottom heat, for 10 minutes until the edges of the cookies are golden brown.
  6. Let the cookies cool on the baking sheet for about 5 minutes, then carefully place them on a wire rack and let them cool completely.


  • Chop the walnuts and chocolate smaller than "chocolate chip size" like larger crumbs.
  • If you wet the ice cream scoop or the spoon for shaping the cookies, it's much easier and the dough doesn't stick to it.
  • When you take the cookies out of the oven, they are still very soft and fragile. But as soon as they have cooled down a bit, they will firm up and you can easily transfer them from the baking sheet to a wire rack.
  • The tahini and walnuts can easily be replaced with other nuts or nut butter of your choice.



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