If you haven't seen my post on all things Tahini, now's the time to check it out. It seems North America is finally getting just how bomb this ingredient is, and I for one am jumping on this train. I've been putting tahini in and on everything; it was just a matter of time before it ended up in (or as the main ingredient of) my absolute favorite weakness: chocolate chip cookies. 

These cookies are gluten free, dairy free, and can easily be made vegan with the substitution of flax eggs. They take about 4 minutes to get into the oven (okay...maybe 6 with the stopping to taste test) and are super easy to customize. Feel free to throw in nuts, seeds, or dried fruit instead or in addition to chocolate chips. You'll find the sweet/bitter taste of tahini goes well with most anything. 

I recently found maple crystals at a fair upstate and have been using them (along with maple cream OMG) instead of coconut sugar in baking. I love the fall, warm taste of them and think they should definitely be seen in grocery stores as alternative baking becomes more and more common.

Hope you enjoy these as much as I did!

XO