Tahini Chocolate Chip Cookies

These were based on The Kitchen Magpie's Thick & Chewy Peanut Butter Chocolate Chip Cookies. I don't tend to have peanut butter around, but I did have a large jar of tahini (sesame seed paste). I also used coconut oil instead of butter, a little less sugar, and fewer chocolate chips. (Using fewer chips sounds bad, but believe me, there was still plenty of chocolatey goodness. 😃) These were such awesome cookies! I feel certain I'll make them again sometime.

After making enough cookies to fit a baking sheet, I patted the rest into an oven-proof cereal bowl, and baked it in that. It took about the same time to bake as the individual cookies. Just cut up the result however you like. These cookies, in whichever shape, lasted a long time, as long as their container was tightly covered.

The Kitchen Magpie Website, Thick & Chewy Peanut Butter Chocolate Chip Cookies