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Double Chocolate Tahini Cookies


(yield: 14 cookies)

1/4 cup tahini (room temperature)

2 TBSP canola oil

3/4 cup brown sugar

1/2 teaspoon vanilla extract

1 large egg

3/4 cup all purpose flour

1/4 cup unsweetened natural cocoa powder

1/2 teaspoon baking soda

1/2 cup bittersweet chocolate, chopped

Preheat oven to 350 degrees Fahrenheit.

Using a standing electric mixer, cream tahini and brown sugar together until smooth. Add vanilla extract and egg, mixing until well blended.

Combine flour, cocoa powder, baking soda, and chocolate in a medium bowl. Gradually add dry mixture to wet mixture, continuing to mix on medium speed until batter forms.

Portion batter using heaping tablespoonfuls. Roll each spoonful into a ball and place on a parchment-lined baking pan. Using a fork, press crosshatch marks into each cookie. Bake 12 minutes. Let cookies stand 5-10 minutes before removing from pan.

*These are best when eaten warm!

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