Tahini monster cookies from Home Is Where the Eggs Are: Farmhouse Food for the People You Love (page 266) by Molly Yeh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kshell on July 16, 2023

    I don't feel strongly one way or another about this cookie. They were fine, I guess? But oddly I don't find myself seeking them out to have another bite. I liked that they could be mixed by hand and I had success with the inverted bowl technique at the end to whip them back into shape. I made them on a hot day and it was hard to shape by hand. Use a scoop if the coconut oil is liquid straight from the pantry.

  • tarae1204 on January 06, 2023

    Had to try these based on my best friend's recommendation. I used Trader Joe's tahini which is thicker than Soom, and Trader Joe's quick steel-cut oats. I tend to bake my cookies until they are not wet on top, and I do not recommend that approach for this cookie. I think they'll continue to cook and firm up. Also, when you overbake them slightly as I did, you lose the flavor of the pistachios. I shaped the cookies with my fingers prior to baking them and they came out circular enough for home consumption.

  • luluinphilly on November 24, 2022

    I have made these now four times and they are crave-able. I cannot say they are a cute cookie. Molly recommends the "cookie scoot' technique with these to ease them back into shape. For the life of me, I can't get this to work out. if you get over the ugly factor, these are otherwise crowd pleasers- delicious, nutty, gluten free and can be made vegan with a flax egg. Note- I used Soom brand tahini since it is more liquid and consistent, and gave it a quick zap with the immersion blender before adding it to the mix.

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