This has been quite the summer thus far. I left my job at the beginning of June, started a new job — where I worked for three weeks before deciding it wasn’t the right fit — and moved out of my apartment (almost). Amid all of this change, I also got to visit Toronto and Niagara Falls with my family and spend a weekend laying on the beach in Montauk with some friends from college.
This summer, I’m also lucky enough to get to travel to Israel through the Birthright program. As part of the Taglit-Birthright Israel program, young Jewish people between the ages of 18 and 26 get a 10-day all-expenses paid trip to Israel. I went to Israel in the summer of 2008 with my family and loved the culture, food, and landscape. I can’t wait to go back, meet new people, and eat delicious Israeli food.
Tahini is known mostly as the essential ingredient that gives hummus its creamy texture and slightly nutty taste. And though I love hummus, tahini can be much more versatile. Though tahini is a little too salty to eat like other nut butters, when combined with agave and chocolate chips, it provides a wonderful yet unexpected base to this sweet and savory cookie.
I was inspired to make a tahini cookie when I saw a recipe in a recent Birthright newsletter. The original recipe called for granulated sugar and butter, so I knew I would make something a bit different when I set out to make my own. It’s not that I don’t like using butter and sugar in baking — no question, they turn out delicious treats. But, typically when I bake, I like to make healthier sweets that I can snack on. Cue the agave and gluten-free flour. Similar to natural peanut butter in consistency, tahini contains plenty of oil, so I didn’t even have to make another addition.
Add as little or as many chocolate chips as you like, but I will say that my family requested more chips. Maybe it’s just my family’s collective sweet tooth, or maybe more chocolate is generally preferred. My family is also split on whether these cookies are better straight from the freezer or at room temp. (I like the freezer option, especially in this 90 degree heat). Give these cookies a try, let me know how they turn out and what you, your family, and friends think of this surprising treat.
Chocolate Chip Tahini Cookies
– 2 eggs
– 2 tbs. vanilla extract
– ½ cup agave
– ¼ cup milk (I used almond milk)
– 1 cup tahini
– 3 cups flour (I used gluten-free)
– ½ tsp. baking powder
– 1 tsp. baking soda
– ¾ cup semisweet chocolate chips
– 2 tbs. sesame seeds
Combine wet ingredients, and stir until incorporated. Add the flour, baking powder, and baking soda, and mix until dry ingredients are incorporated into the dough. Add the chocolate chips, and stir until combined. Spoon cookies onto lined cookie sheets, press down with a fork, and sprinkle with sesame seeds. Bake at 350 degrees F for about 20 minutes or until cookies are golden brown.