Lenten oil free chocolate chip cookies

Srsly guys. If you have tahini, you can do pretty much anything. I realized the last time I made tahini chocolate chip cookies, I only took a picture of the final product. This is a variation on the original recipe, complete with pictures. Enjoy.

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This is another one where I halved the recipe and had weird measurements.

For this version, I used 3/4 C all purpose flour, 1/4 C teff flour, scant 1/8 C brown sugar, 1/2 C coconut sugar, 1 tsp baking soda, 1/4 tsp salt.

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In a separate bowl, 1/4 C + 2 Tbsp tahini, 1/3 C milk substitute (can use water) – you might need a little extra to thin it down. And 1 tsp vanilla. Mix it up. If it’s very thick, add more liquid a little at a time until it’s *just* thin enough to drip off the spoon.

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Add to your dry ingredients.

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Mix. Add vegan chocolate chips (Ghirardelli semi-sweet, for instance). I just threw in a couple handfuls, put whatever you like. You could also add chopped nuts and raisins.

Drop by the spoonful onto a cookie sheet and bake at 350 for 8 to 10 minutes. In the original recipe I said to grease the cookie sheet, but I didn’t grease mine and they came off just fine (get ’em off while they’re hot). I also didn’t bother sticking these ones under the broiler since they’re already brown from the teff flour. If you’re using all white flour instead of part teff, you could add a little cocoa powder. Otherwise, you should still place them under the broiler for a minute or two as in the original recipe, to give them a little color.

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I can’t believe how well these turned out, flavor-wise. BUT…even though I cut down on the sugar, they still seemed too sweet. I’ll just have to keep trying (and eating) until I get it right.

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