First of all, I have a confession. I do a lot of experimenting in the kitchen, and sometimes…well…it doesn’t work out so well. I’ve forced myself to eat a few things I would never, ever feed to someone I love, and also forced myself to throw away things that were too horrible even to feed myself. So when I start playing around with recipes and I’m baking for someone else, I get a little nervous.
I got a little nervous this evening thinking about those cupcakes I made for the bake sale tomorrow/today (maybe it’s still Saturday since I haven’t gone to sleep yet?), so I decided I had no choice but to try one of each flavor. Guess what? I really liked them! A lot! I only ate half of each so my dad can try the other half. THEN I decided I also had to try the cookies I was baking, a brand new recipe I’ve never tried before, but have been searching for for months. Or years, actually, would be more accurate. Chocolate chip cookies made without oil.
My sister and BIL go to a monastery in Wisconsin every so often, and once in a while they bring back a little treat for me. They make all kinds of wonderful pastries, Greek desserts, mostly. But they also make chocolate chip cookies that are perfectly Lenten: No eggs, dairy or oil. I was told making cookies without oil couldn’t be done, but they did it. I searched all over the interwebs, and I finally found one recipe that came close. And then I altered it. And then…I made delicious cookies.
SUPER Tahini Cookies
2 C flour
1 1/4 C sugar*
1/4 C brown sugar*
2 tsp baking powder
1/2 tsp salt
2/3 C water (or unsweetened non-dairy milk)
2 tsp vanilla
Preheat oven to 350. In a small bowl, add flour, sugars, baking powder & salt and whisk to mix. In a large bowl, add all remaining ingredients but the chocolate chips. Mix with a hand mixer. Add dry ingredients to wet and mix again -the dough will be very sticky and thick. You could maybe add a little more water, 1 tablespoon at a time, but the cookies will be OK as long as the dough isn’t dry. Fold in the chocolate chips.
Drop by the spoonful onto an oiled cookie sheet and bake 8-10 minutes. (I did mine for 8, then stuck them under the broiler so they’d brown on top.)
*They are good as-is, but for me they were a little too sweet. Next time I will decrease the sugar by about 1/4 cup.
I also decreased the tahini slightly and added some carob molasses.