Whenever I bake a dessert, whether it is a cookie, cake or bread, I immediately want to add nuts to it because I am a nut-fanatic. I think they add a unique flavour and texture, and can bulk up a meal (like this one, which is still one of my favourite pasta dishes).
However, I have a colleague who is allergic to nuts so whenever I want to bring something into work, I have to remind myself to bake nut-free goods. It's more difficult than you think. I don't know how parents do it these days, making lunches for their kids to bring to their nut-free schools.
When I stumbled upon this tahini chocolate chip cookie recipe, it was an "Aha!" moment. Instead of using peanut or almond butter, it uses sesame seed butter, which gives it that nutty flavour. It's great timing that I'm going through a tahini phase at the same time as the food blogging world.
