Tahini and Peanut Butter Cookies

I absolutely love tahini cookies! I've been making them for years, and they are a healthier alternative to chocolate chip cookies due to the excellent nutritional benefits of tahini.

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This time I decided to add a twist of my own, thinking about the additional goodness of peanut butter, so I politely asked ChatGPT:

Tahini and peanut butter cookie recipe

And it responded:

Since I didn't have brown sugar, I asked it:

I don't have brown sugar only white.

And of course it responded with an updated recipe:

Based on past experience, butter adds a wonderful richness to the cookies, so I asked it-

How about butter?

This time, butter was included and the amounts were adjusted:

Lastly, I know that using powdered sugar provides a "melt-in-your-mouth" texture and is something kids prefer over crunchiness (at least my kids do):

How about powdered sugar instead of regular white sugar?

And there it is:

Sure! Using powdered sugar will give the cookies a slightly different texture, making them more tender and melt-in-your-mouth. Here's the adjusted recipe with powdered sugar:

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Servings: 24 Cookies

Calories: 120

Prep Time: 15 minutes

Bake Time: 10-12 minutes

Total Time: 25-27 minutes

Tahini and Peanut Butter Cookies

Ingredients:

• 1/2 cup tahini (well-stirred)

• 1/2 cup creamy peanut butter

• 1/4 cup unsalted butter, softened

• 1 cup powdered sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix Wet Ingredients: In a large bowl, cream together the tahini, peanut butter, softened butter, and powdered sugar until smooth and creamy.

3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

5. Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a fork, creating a crisscross pattern.

7. Bake: Bake for 10-12 minutes, or until the edges are golden brown. The centers will still be soft.

8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cookies are quick and easy to make, perfect for a tasty treat in under 30 minutes. Enjoy!

• Total Fat: 8g

• Saturated Fat: 2g

• Trans Fat: 0g

• Cholesterol: 10mg

• Sodium: 55mg

• Total Carbohydrates: 12g

• Dietary Fiber: 1g

• Sugars: 7g

• Protein: 3g

• Vitamin D: 0.1mcg

• Calcium: 20mg

• Iron: 0.5mg

• Potassium: 80mg

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