Chocolate Chip Cookies with Tahini

20131129 tahini chocolate chip cookies9

This recipe for chocolate chip cookies with tahini is inspired by cookies my sister brought home from St. John Chrysostomos Greek Orthodox Monastery in Pleasant Prairie, WI. At the time, I found one recipe for tahini-based chocolate chip cookies online. It used vodka instead of water, but since I usually make booze flavored and booze soaked desserts for feasts, I decided to switch out the vodka for water during the fast.

The tahini works as a great replacement for butter, and the taste is surprisingly mild (if noticeable at all).

20131129 tahini chocolate chip cookies7
Drop onto a greased cookie sheet by the spoonful. After I bake mine for about 8 minutes, I stick them under the broiler briefly to give them a little color. They don’t brown like regular cookies.

20131129 tahini chocolate chip cookies8
The recipe made about 32 medium sized cookies. When I used 1 C of sugar there was a very faint taste of tahini, but when I used 1 1/2 C and couldn’t taste the tahini at all, it seemed too sweet. I think 1 1/4 C might be perfect.

Chocolate Chip Cookies with Tahini

2 C flour
1 to 1 1/4 C white sugar*
1/4 C brown sugar
2 tsp baking powder
1/2 tsp salt

3/4 tahini
2/3 C water (or unsweetened non-dairy milk)
2 tsp vanilla

1 C vegan chocolate chips

Preheat oven to 350.
Combine first 5 ingredients in a small bowl.
In a large bowl, add tahini, water, and vanilla and mix until smooth. Slowly mix dry ingredients into wet. You may add more water, 1 Tbsp at a time, if dough seems too thick. Fold in chocolate chips.
Drop onto a greased cookie sheet by the spoonful and bake 7 to 9 minutes, or until golden brown on the bottom. Then place cookies on top rack under the broiler just until they begin to brown slightly on top. Place on wire rack to cool.

*1 1/4 C sugar was pretty sweet for me, but cutting the sugar to 1 C means there’s a faint taste of tahini.