Sesame seeds and tahini have become popular in recipes lately.
For those of you who have heard of tahini but don't exactly know what it is, its pretty simple. It is just the ground up paste of sesame seeds!
Now think of peanut butter cookies, but instead of peanuts and peanut butter substitute sesame seed butter (tahini).
The sesame seeds give a savory, nutty undertone and a hint of middle eastern taste to your regular chocolate chip cookies.
Tahini Chocolate Chip Cookies
- 2 cups of Anthony’s Sesame Seeds
- 1 T of oil
- Sprinkle of salt
- 1 egg
- 1 cup of Anthony’s Coconut Sugar
- 1 cup of chocolate chips
- Preheat oven to 350 degrees F.
- Add the sesame seeds to a skillet and cook over medium heat. Stir frequently until golden.
- Place the golden sesame seeds in a food processor and process until a butter has formed (3-4 minutes).
- Stop the processor and add salt.
- Turn on processor and slowly add the oil - process for 1 more minute until a smooth tahini has formed
- In a bowl, combine coconut sugar, egg, and tahini (approximately 1 ¾ cups) and stir until a dough forms.
- Next, fold in the chocolate chips
- Scoop the batter into 12-15 cookie balls and place on a baking sheet
- Place the cookie sheet in the oven and bake for 15-20 minutes or until the cookies are golden
- remove the cookies from the oven and allow them to cool for 10 minutes
- Store leftovers in an airtight container
Prep Time: 30 minutes
Total Time: 1 hour
Dairy-Free, & Gluten-Free
Yields: 12-15 cookies