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

Tahini (Sesame Seed Paste) 

Cookies

These cookies conain tahini (sesame seed paste), sugar, egg, vanilla, salt, rice flour, and baking powder. The recipe is from Lil' Cookie, and calls for cornstarch or a gluten-free flour. I decided to use rice flour, but it would be interesting to make it another time with cornstarch, to see if there's any difference.

I read the recipe thoroughly, but didn't look enough at the photo. I guess that's why these cookies look bigger and thicker than the original. The main problem this caused, was they took longer to bake. I wanted to make sure they didn't get overdone, as I tend to like cookies which are softer. However, luckily for me they came out great!

These reminded me of peanut butter cookies. They actually tasted best when one was eaten just by itself (not after something else), slowly. Yummy!

Lil' Cookie Website, Gluten Free Tahini Cookies