Ingredients:

  • 1 cup (240g) tahini (creamy, unsweetened)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 1 large egg or 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for vegan option
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine tahini, granulated sugar, and brown sugar. Mix until smooth.
  3. Add the egg (or flaxseed mixture) and vanilla extract. Whisk until well combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the tahini mixture, stirring until just combined.
  6. Fold in the chocolate chips until evenly distributed.
  7. Cover the dough and chill in the refrigerator for 30 minutes.
  8. Scoop tablespoon-sized portions of dough onto a prepared baking sheet, spacing them apart.
  9. Bake for 12-15 minutes, or until edges are golden and centers are just set.
  10. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.