It’s been two weeks since I’ve shared a cookie recipe.
That’s weird. Did you know I have 37 cookie recipes on the blog? This one makes lucky number 38. Lucky because 8 is my favorite number, and also because these are freakin’ delicious… in a very weird way. Yes, I just described a cookie as weird, and no, it is not a bad thing. The weirdness comes from one of the main ingredients—tahini. I don’t know that I’ve ever seen tahini used in a sweet application, but it totally works here. It’s earthy, and nutty, but tempered by the sweet, floral honey. The cookies are nice and chewy, and the bottoms get all caramelized in the best possible way (um, don’t mind my chipped, shimmery blue nail polish… it was a Seahawks thing).
If you read my Weekly Wants posts, you may recognize this recipe. It is one that I have been smitten with the idea of for quite some time. I changed it up a bit by adding in some orange zest to make the cookies a bit brighter. They are chock-full of flavors and textures. The first words out of Mikey’s mouth were “Wow, these have a lot going on!” But it’s a good thing! They are super flavorful. On top of all that, they are egg-free, dairy-free, and can easily be made gluten-free and/or vegan by using gluten-free oats and swapping the honey for another liquid sweetener—a win all-around!