I may never know why it took me as long as it did to realize that tahini is perfect for baking, but it doesn’t matter now. These Chocolate Tahini Breakfast Cookies taste ridiculously good, and with only 6 ingredients you’ll be hard-pressed to not make them.
Not only are these a favorite in my home and with my coaching clients, but they’ve been one of the most popular recipes on my blog for years now (it feels slightly weird saying that, because it feels like I just started blogging).
There are some new things coming on the horizon of food blogging, photography, and coaching for me, and I’m pretty jazzed about it. It’s going to be among other things, delicious, so stay tuned.
Without further ado, here’s a little info about one of our star ingredients:
If you don’t know, Tahini is essentially ground, toasted sesame seeds.
All tahini isn’t created equal (unfortunately), so you should use a brand that you trust. Ideally, it should be the consistency of a loose almond or peanut butter and have a mild nutty flavor.
My favorite brands are Trader Joes and Whole Foods, but I’m sure there are many other sources out there. You can essentially use it in every way that you would use peanut butter, and I now personally adore it in baking – especially when chocolate is involved.
If you make this recipe, you’ll understand why.
Once your mind is blown by these cookies, post a photo and tag me on Instagram . It’ll 10/10 make my day, and make me low key jealous that you have fresh cookies and I don’t.
Though the title says breakfast, you can enjoy these any time of the day.Print