... I was just digging through Christmas decorations yesterday because I wanted to get out some string lights for outside and it made me realize how soon we'll actually be coming into the holidays!!!! And no, I'm not decorating this early, hold on. I just needed a little ambiance for a get together I had, but that's beside the point. My point is that Summer will be over before we know it and that will mean it's time for my favorite season, AUTUMN!
Lol, I got comments last year from a few people asking why I'm so obsessed with Fall. I did my best to answer but I've decided you pretty much can't explain it unless you share the same love for it. Anyway, don't worry cuz I won't be sharing the same amount of Autumn posts this year.......I'll be sharing way more!!! LOL, fair warning to stop following me now.
Also, I know I already shared these Tahini Chocolate Chip Cookies but I thought I'd be really annoying and ask if you missed them just in case. You know, because..... can you ever really have too many types of cookies in your life????
--Sea Salt & Tahini Chocolate Chip Cookies--
Take a traditional chocolate chip cookie and give it a little something new. These cookies have the most pleasant balance of sweet, nutty, and of course salty!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 28 - 30 cookies
Ingredients
1/4 cup tahini (sesame seed paste)
1/4 cup coconut cream *see note
2 tablespoons plain non-dairy yogurt
3/4 cup organic granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 1/4 cups dairy free semi-sweet chocolate chips or chopped chocolate
2 tablespoons course sea salt
--Instructions--
Pre-heat oven to 350 degrees F (180 C). Cream tahini, coconut cream, yogurt, and sugar together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. You really want to try to mix/handle this dough as little as possible for the best results on your final cookies. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and line a cookie sheet with parchment.
Roll into golf-sized balls and place about 2 inches apart on baking sheet. Press the cookies down into discs and sprinkle lightly with desired amount of sea salt (Tip: if you don't want to use course salt you can try just giving them a light sprinkle of table salt.)
Bake for 8 - 9 minutes until edges just start to turn golden brown. (The trick for making these the best is to keep them light and soft so that the retain the super chewy texture.) Remove from oven and cool for about 5 minutes before moving to cooling rack.
Recipe Notes
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.
