I’ve been having stressful days lately where I desperately crave the comfort of a cookie.
I’ll usually make those addictive tahini cookies from my cookbook, 5 Ingredient Vegan. But my September #IngredientOfTheMonth is figs, so they’ve inspired a reworking of my favorite tahini cookies. They are incredibly easy to make, and require less than 10 minutes in the oven.
Though I’m not supposed to be drinking coffee (I have a hard time breaking my dependency these days), these are super nice with an espresso or soy cappuccino. I think a cup of tea would be delightful too.