Well here we are, a family of 4. Nine months of preparation, anticipation, doctor appointments, labs and tests has led to this moment and I feel so happy and content. Tired, but so happy. Today actually would have been my induction day but the little guy decided to come earlier. I’m so glad he did because the thought of being induced made me a little nervous.
The day before I went into labor I was just going about as usual. I had a craving for cookies and I knew we had really good almond butter in the fridge that hadn’t been used in a while. Looking in the fridge for the almond butter, I realized we also had Tahini that I don’t use too much. The thought of combining the two was intriguing. Guess what, once I had my first bite of the cookies, I concluded that almond butter and tahini were meant to be put together in cookies!
I sent my sisters a picture of the cookies once they came out of the oven and one of my sisters responded with, “you’re just trucking along aren’t you?” haha. Little did we know in less than 24 hours we would be welcoming our son into the world. I woke up early the next morning with contractions at 2 am, get into the hospital by 6:30 am, and by 10:55 am I was holding my baby boy in my arms.
Almond Butter Tahini Cookies – I will definitely make these cookies again because they were just so good. And when I do, I will always remember these cookies as the cookies I made the day before my son came into our lives. I’m so glad I made them too because when my family visited after we got back from the hospital, I had something for them to snack on and they absolutely loved them.
Almond Butter Tahini Cookies
- 1 1/4 cup all purpose flour
- 1/2 cup of butter 1 stick butter, soften at room temperature
- 1/2 cup creamy almond butter
- 1/4 cup tahini
- 1/2 cup brown sugar 1/4 cup + 1 Tbs cup white sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/2 tsp vanilla extract
- Preheat oven to 375°F
- In a small bowl, sift together flour, baking soda, and salt.
- In a large bowl, add sugars, butter, almond butter, tahini, egg, vanilla extract and blend using hand mixer until smooth and creamy.
- Slowly add in flour and blend until flour in just incorporated.
- Roll dough into small balls about 1.5 inches in diameter and place on a lined baking sheet with parchment.
- Using the back of a fork, gently press down on the cookie dough to slightly flatten.
- Bake for 9-12 minutes untill lightly golden brown on edges. (Depending on size of your cookies)
- Remove and let sit on baking sheet for about 15 minutes.
- Transfer cookies to wire rack.