Pistachio Tahini Chocolate Chip Cookies G.F.

½ cup unsalted pistachios

¼ cup olive or canola oil

¼ cup tahini

½ cup packed brown sugar (light or dark)

1 tsp pure vanilla extract

3 cups old fashioned oats

1 tsp baking soda

1 tsp baking soda

Pinch of salt

2 eggs

½ cup semi-sweet chocolate chips

Preheat oven to 350°F/180°C and set out two cookie sheets. In a food processor, blend pistachios until roughly ground. Add everything except chocolate chips and blend 30-60 seconds until it’s all mixed together. Add chocolate chips and briefly pulse a few times to mix them in. Refrigerate for about 15 minutes while you clean up. With wet hands, form 24 balls and space them on the cookie sheets – they will spread. Bake for about 12 minutes until slightly golden, and remove. Cool for at least 5 minutes (If you try to nab one before it’s cool, it will fall apart!)