Tahini Chocolate Chip Shortbread
a buttery and soft cookie with a shortbread texture and a chocolate chip flavor
cookies, shortbread, sunflower seed chocolate chip cookies, tahini
pure vanilla extract
Bob's Red Mill paleo flour
as needed. use a low-flavored oil like veggie oil
Preheat the oven to 350 degrees.
Grease or line a cookie sheet with parchment paper.
Beat the honey, sugar, vanilla, and tahini together in a stand mixer until fluffy.
A little at a time, on low speed, beat the flour into the sugar mixture--just until combined. You may have to use a wooden spoon to add the rest.
If the dough isn't holding together, add a tablespoon of oil until it will hold its shape. You want to be able to form it into little balls without it crumbling apart.
Form the dough into 1.5 inches round and place on to the cookie sheet.
Gently press them down so they have a flat top and are about ½ inch thick, sprinkle sesame seeds on top (optional).
Put the pan in the fridge to chill for about 20 minutes
Bake for 8-10 minutes, until just golden on the edges (do not over bake).
These are best fresh out of the oven! Store them as soon as they cool in a air-tight container.