The other night I felt like baking (no surprise here when you are stuck at home with nothing else to do other than work on your 2000 piece puzzle which is ridiculously difficult! Why J bought a 2000 piece one I will never understand. We have been working on it for 1 week already and are still so far from finishing.
When you need a break – cookies are the best thing to make. But why make plain chocolate chip cookies? Let’s make them more fun.
I love tahini. I love that nutty flavour it adds to salad dressings, sauces, and baked goods. These cookies were delicious. I made them small (so that you can just eat more of them?), and because they don’t have a ton of sugar and butter in them they don’t spread out on their own, so you need to give them a bit of help. I flattened mine after 5 minutes in the oven, but you can also just flatten them with a fork like peanut butter cookies before baking.
Mini Tahini Chocolate Chip CookiesPrint Recipe
- 1/4 cup tahini
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 3 tbsp brown sugar
- 3 tablespoons all purpose flour
- 2 tablespoons whole wheat flour
- 1/2 tsp baking soda
- pinch salt
- 1/3 cup rolled oats
- 1/4 cup chocolate chips
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a non-stick baking sheet.
In a mixing bowl, combine the tahini, butter, vanilla, and sugar. Mix well until combined.
Add the flours, baking soda, and salt and mix until no flour remains.
Add the oats and chocolate chips and mix until combined.
Form the cookies into balls about 1 tablespoon in size (I got 16).
Place on baking sheet about 2 inches apart and press down gently on the tops with a fork to flatten.
Place baking sheet in oven. Bake for 8-20 minutes until lightly golden.
Let cool on baking sheet for 10 minutes to firm up.
You could substitute almond butter, cashew butter, or peanut butter for the tahini