If we were together today, we’d surely be enjoying a few of these very special cookies. Well a few scoops of dough, then the cookies themselves. They don’t take much more prep than your typical “on the back of the bag” recipe, I promise. The only extra ingredient involved is the tahini and it’s about the most versatile ingredient in my fridge (yes, keep it in the fridge, I learned that the hard way…what the hell was I thinking?!).
The truth is, some days demand a chocolate chip cookie, making it essential for every person to have a go-to recipe in their recipe arsenal. These are adapted from the perfect gluten free recipe in La Tartine Gourmand’s cookbook. This book is one of my all-time favorites given the simple, beautiful nature of Bea’s book, sprinkled with personal stories.
A New Favorite: Chocolate Chip Tahini Cookies
6 T unsalted butter
2/3 c organic sugar
2 T tahini
1 tsp pure vanilla
1 egg or flax substitute (I was out of eggs!)
½ c. whole wheat flour
½ c. AP flour
½ tsp baking soda
½ c. raw oats
¾ c. chocolate chips
Big handful roughly chopped walnuts
Preheat oven to 375F. Whisk together butter, sugar, and tahini until smooth and shiny. Add in egg and vanilla. In a separate bowl combine the flour, oats, baking soda and salt. Using a wooden spoon, add wet ingredients into dry and stir until combined. Fold in the nuts and chocolate until evenly dispersed.
Using a spoon or small ice-cream scoop, scoop equal portions on a silpat or parchment lined baking sheet, leaving 2 or so inches between cookies. Bake for 13-15 minutes until golden.
Remove and place on a cooling rack. Pour a large glass of milk and enjoy!