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.
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.
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.
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.