We love books in this house.
I mean really love books. Last week, during dinner, I asked Miss Rae what she and daddy had done all day.
Miss Rae: “We read books.”
Me: “What else?”
Miss Rae: “And then we read stories.”
Matty B confirmed that this, in fact, was true. Both kids love books, but if Miss Rae could have her way, they’d read books all morning, and finish up with a field trip to the downtown bookstore, Book&Game. Heaven for my wannabe reader.
We go through phases (currently The Berenstain Bears and Curious George are the top faves), but Frog & Toad are a new discovery and a personal favorite because I remember them from my childhood!
Frog & Toad are more relatable than you might think. Mostly, because as noted above, they make cookies and cannot stop eating them.
You know that I’m a peanut butter/chocolate-aholic. This tahini/carob combo just seemed like the right thing to do.
I seriously could not stop eating these cookies. There are a few unique flavors in this recipe that make you stop and say, “hmmm? This is new. And I like it!” And then you eat another cookie.
I had a helper. When I told her we were using carob chips instead of chocolate chips she was like…
I promised they’d still be delicious. I have a pretty good track record, so she believed me.
I’ve already claimed that I own the best chocolate chip cookie recipe ever. And that’s still true.
However, I guarantee that if you make these cookies, you’ll also have something in common with Frog & Toad because they are totally addictive.
Tahini Carob Cookies
1/4 cup earth balance
1 cup sugar
1 TBS molasses
2/3 cup tahini
1/4 cup water
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups ww pastry flour
1/2 cup carob chips
Cream butter, sugar, tahini, molasses, vanilla and water until smooth.
Add flour, soda, salt and chips.
Roll into balls, spacing on cookie sheet, barely pressing down. Bake for 12 minutes at 350.