I recently had the urge to bake and nearly nothing sweet in the house- then I came upon the tahini, otherwise known as sesame butter. Now, a month ago, I would have passed right by in my search for dessert ingredients, back into the dark recesses of the cupboards where we keep the jello, resulting in a much less classy dessert. However, my mother-in-law recently brought tahini-chocolate truffles to our Sephardic Seder- she had taken a class at the wonderful Sofra Bakery and learned how to make them. They're like a more blended version of Reese's peanut butter cups, and they're delicious.
These cookies were best right out of the oven, but they kept fresh and chewy for days. I can't find the original recipe I used, but I tinkered with it so much, it doesn't even matter. I used about a half cup chocolate chips and a handful of raisins, but they'd be delicious with any dried fruit- next time I may try cranberries and orange zest.
They're aaaaaalmost vegan- except for the honey, for vegan sticklers. I haven't tried agave nectar as a substitute, but I'd imagine it would be just fine. If that's what you're into.
1/2 cup Tahini
1/2 cup honey
1 cup flour
1 cup sesame seeds
1 cup rolled oats
1 tsp baking powder
chocolate chips, dried fruit, coconut, etc. to taste
Mix all ingredients in a bowl. Drop by spoonfuls onto greased cookie sheet and bake at 350 for ten minutes.
