It’s clear that you guys LOVE – like really LOVE – my “LIFE CHANGING CHOCOLATE CHIP TAHINI COOKIES.” And for very good reason. They are friggin’ life changing, and if you don’t think so, then to be honest, I don’t think we can be friends. They are perfectly crisp on the outside, and my GAWD, they are thick and chewy, and beyond chocolatey on the inside.
But now that the holidays are approaching, I decided to kick things up a notch, and experiment with a pumpkin version; because let’s face it, from now until December 31, it’s about pumpkin EVERYTHING. I tested this version out about three times – it’s pumpkin-y without being over the top pumpkiny. It’s filled with all the spices of fall – think cinnamon and cardamom, but again, it’s all super subtle. Because let’s be real, the tahini and chocolate chips are still the star of the show.
The trick to these cookies, just like the “LIFE CHANGING CHOCOLATE CHIP TAHINI COOKIES” is in refrigerating the dough, then adding the egg and baking soda, and then baking them. The other trick is to slightly undercook them. Don’t worry, the egg will be fully cooked, but the cookies won’t be. Vegan? YES, you can use a flax egg, and it will work perfectly, you’ll see.
Okay, let’s get right to this recipe, because when your girl over here says LIFE CHANGING, she means it…
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!