Tahini Chocolate Chip Cookies

Yes, another cookie recipe. In between packing boxes, I am still baking batches of cookies to use up the rest of our pantry items.

This recipe used up the can of tahini in the back of the fridge, as well as most of the molasses and the sugar. I'm going to have to give away the rest of the flour because I am now officially done baking. I need to pack the pots and pans!

These cookies came out surprisingly delicious. I've never tried combining tahini and chocolate chips before, but they are a match made in cookie heaven. The texture is very light and sandy. They practically melt in your mouth!

Even if you don't have to use up all the items in your pantry, these cookies are worth a try.

Ingredients:

1/2 cup coconut oil
1 cup tahini
1/2 cup white (or brown) sugar
1/2 cup molasses (or honey)
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
2 cups flour (all purpose or whole wheat)
1 cup chocolate chips (more if you like!)

In a large mixing bowl, combine the oil and tahini. Beat well. Add sugars and beat some more. Add eggs and beat again. Stir in dry ingredients and combine thoroughly. Chill dough in fridge for about 20 minutes.

Preheat oven to 350F. Grease cookie sheet. Drop heaping tablespoons of dough onto sheet. Bake at 350F for about 15 minutes, or until set and lightly browned. Let cool. Store in sealed container or freeze for later. Makes at least 2 dozen cookies.