We had chocolate. We had tahini. Buckle up for some chocolate tahini cookies, y’all.
Chocolate Tahini Cookies are Very Good
We like to take the opportunity to make food with our kids, especially when it’s fun food. Watson and Vivi love to each get a bowl full of ingredients to mix. They make an ungodly mess, but it’s adorable and who cares? You don’t have to clean the floor.
Watson has been very into Halloween lately, so he wanted to use his ghost cookie cutter to make some ghostly cookies. That didn’t work very well, since these cookies are very crumbly and fall apart pretty easily. They’re really better in a lumpy mound configuration.
Let me go on a short digression about tahini, if you will: tahini is great, you guys. It makes great sauces, it’s great in these cookies, it’s great in hummus, etc. Get some. Use it. Love it.
These are not cookies for folks with an extreme sweet tooth. They’re way more on the savory side. But they’re super tasty, and since they’re pretty crumbly, they offer a lot of delicious crumb-collecting fun once you’re done with all of the bits that hold together.
1/2 cup shortening
1/2 cup tahini
3/4 cup coconut sugar
1 Tsp baking powder
1 Tbsp vanilla
1/4 cup cocoa powder
1/4 cup almond meal
1 c flour of choice (we’ve used both spelt and rice flour with success, although the rice flour makes for a crumblier cookie)
Preheat oven to 425° F. In a large bowl, mix together all ingredients. Place tablespoon sized balls of cookie dough on a lined baking sheet, and press them down flat (but not too flat) with the heel of your hand. You can try rolling them out and using cookie cutters, like Watson wanted to do, but these cookies are pretty crumbly. The thinner they are, the more easily they fall apart once they’re baked. Bake each batch for 10 minutes and let cool on a wire rack.