the everything cookie 2.0 🍪

As some of you may know — because I won’t shut up about it — I spent the first two weeks of August shooting my debut cookbook and had the time of my life. In the aftermath of my shoot, I have a full wall in my house dedicated to book images, as well as a large handful of leftover ingredients that I need to use up expeditiously.

Luckily, I also happen to be very creatively inspired post book recipe development and shoot, so I thought it would be kinda CUTE to create a new little series where I attempt to use up said ingredients! A few things we have on the list are:

• Lots and lots of carrots

• Several bags of soon-to-be-sad arugula

• Two containers of white miso paste

• Ripe peaches

• Two pints of gorgeous cherry tomatoes

• MANY rolled oats

• Two full jars of tahini

An eclectic mix, I know. But to start, we’re going to make a new version of my beloved everything cookies, because I realized last week that I’ve never tried making them with tahini (which is somewhat shocking) and with a cupboard rich in oats, coconut and tahini, it certainly feels like now’s the time! As an added bonus, I also happen to have a big jar of sesame seeds and some dried tart cherries leftover, so I present to you: the everything cookie 2.0, aka…