I like tahini (ground sesame seed paste) as much as the next vegetarian, but I've found that it can be a bit overpowering when used in cookies. This recipe uses an almond butter-tahini blend that gives the cookies a pleasantly sweet, nutty flavor, and a nice, peanut-butter-cookie-like crunch.Ingredients
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup almond butter
1/4 cup tahini
2 teaspoons baking soda
1/2 teaspoon salt
3 cups all purpose flour
1/2 cup almond slivers
3/4 cup oats
Preheat oven to 350 F.
In a large bowl, thoroughly cream the butter, sugars, eggs, and vanilla.
Stir in the almond butter and tahini.
Add the baking soda and salt.
Slowly stir in the flour, adding a little at a time until all 3 cups have been mixed in.
Blend in the oats and almonds.
Drop by rounded tablespoon (or teaspoon, if you're feeling virtuous...) onto a nonstick cookie sheet.
Bake about 10 minutes, or until golden brown.
Remove from oven and place on a wire rack to cool.
Makes about 3 dozen cookies.
