Recipe courtesy of our friends at Sweet Dough. These tahini cookies are always a hit - try for yourself and let us know what you think!

INGREDIENTS 
1/2 c Seed + Mill Organic Tahini
1/2 c (1 stick) butter 
1/4 c sugar 
1 1/4 c brown sugar 
1/2 c chocolate chips
1/2 c Seed + Mill Halva
1 egg 
1 tsp vanilla 
1 1/3 c flour 
1 tsp baking powder
3/4 tsp baking soda 
1 tsp sea salt flakes 

STEPS
1. Pre-heat oven to 350°F. In a stand mixer, combine butter, tahini, sugar. Turn on to medium speed and beat until smooth. Add egg, vanilla and increase speed, beating until fluffy. Turn off the mixer and add flour, baking soda, baking powder and mix on low speed until combined. Lastly, using a spatula, fold in chocolate chips and halva.
2. Line a skillet with baking parchment and scoop balls of dough onto the paper sprinkle sea salt over the dough. Bake for 12-15 mins (or until the top looks golden brown and crackly). The larger the skillet, the more balls of cookie dough are needed.
3. For this picture we used a 9 inch skillet and saved the rest of the dough balls in the freezer for another time. The dough will last up to 6 months in the freezer. You can bake the dough off as regular cookies if you don't want to bake them in the skillet.
4.Serve with a scoop of ice cream and a few spoons!

Dough will freeze well for up to 6 months.