RECIPE + PHOTOS UPDATED 1/1/2016
You know how, when you’re vegan, you scarf everything even remotely creamy if it’s within 25 feet of you? That’s how tahini and I became bffs. We’ve been on a break for a while — since I started eat eggies and goat cheese again — but I recently had a hankering for a just-tahini-and-me hang out once more. I crave bitter, complex flavors in the winter. It’s all of the slate gray sky, crunchy frozen earth, and cast-off orange peels I’ve been surrounded by lately, I’m sure.
These cookies go heavy on the tahini, so the cookies see-saw between bitter and sweet. I dunked em in chocolate to add some interest (and because everything should be dunked in chocolate, naturally). I made a cookie sandwich with some of the vegan coconut dulce de leche I made a while back. Crumbly, slightly floral, chocolatey, bitter. I imagine these would make a pretty awesome Valentines gift for the tahini lover in your life.
This recipe was updated on 1/1/2016. The original recipe include 80 grams of gluten free all purpose flour, but after some tweaking I find they’re the same with chickpea flour or spelt (wheat) flour. I think those are preferable (and more affordable) choices for most of us. Coconut oil has also been added to improve the texture. Another fun tweak: these can be made with any creamy, unsalted nut butter! Cashew butter is my current go-to. Enjoy!