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Gluten-free Paleo Tahini Cookies

Local pastry chef shares a delicious gluten-free, paleo cookie recipe.

After graduating with a business minor and communications degree from the University of Dayton, metro Detroit native Madeline Doman moved to Chicago to attend the renowned French Pastry School where she studied under well-known pastry chefs like Maggie Austin, Nicholas Lodge and Angela Morrison. What started out as a hobby for family and friends soon grew to become Doman’s passion and now her business: MaddieBakes. 

Now living locally again, Doman creates pastries with only the finest ingredients and customizes each creation to her customers’ requests. In fact, she understands the importance of nut free, gluten free, vegan and dairy free recipes as she grew up with nut allergies herself.

“Ever since I was little, I have always had a love for the art of baking and creating unique sweet treats,” Doman said. “I truly enjoy what I do every day and feel so lucky to have found my passion in life.”

To check out her work or place an order, visit maddiebakes.com or follow her on Instagram at maddiebakes_.

Tahini Cookies 

+ 1 cup almond flour

+ 1 cup tahini 

+ 1/2 cup maple syrup

+ 1 egg

+ 1 tsp baking soda

+ 1 heaping cup of vegan chocolate chips

+ sea salt flakes for topping (optional) 

Sift almond flour and baking soda. Set aside. Mix tahini, maple syrup and egg. Then, add almond flour and baking soda until fully incorporated. Fold in chocolate chips. The dough should be thick; if not, add almond flour. Place dough in refrigerator for at least one hour. 

Preheat oven to 350, and line a baking sheet with parchment paper. Using a cookie scoop/spoon, scoop dough and form 16 cookies. Roll cookies into rounds and gently press on the dough to slightly flatten. Bake for 10-11 minutes. Sprinkle sea salt flakes, if desired. Remove from oven and let cookies settle before eating.

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