[Question] Can my tahini cookie batch be salvaged now that I've removed the butter?!

Greetings /r/recipes !

The last time I threw together the "Tahini chocolate chip cookies listed on the NYTcooking website I remember feeling underwhelmed by the Tahini essence. This time around I decided to go rogue and substitute 100% of the butter for added Tahnini (thinking the fat from the tahini would account for the fat being missed from the butter); turns out (shockingly) I was wrong.

Rather than ending up with a cohesive batter, my end result turned out to look the way you expect biscuits to look, chunks of wet sand. Mind you when pressed into my ice cream scoop it maintained its shape and seemed to hold together much better. Rather than attempting to bake the entirely of the batter I threw a test cookie into our toaster oven for 13 minutes (the suggested cook time). Although the cooked product had the pronounced tahini flavor I was looking for its texture was lack luster. It didn't "melt" and instead maintained its "ice cream scoop" shape and immediately crumbled when I tried to lift if off the parchment paper lined tray.

Suggestions?! Is there anyway I can salvage this recipe?

ps. since the nyt paywall might make it difficult for some to see the recipe below is the suggested recipe with my edits:

INGREDIENTS

• 4 ounces/113 grams unsalted butter at room temperature (omitted)

• ½ cup/120 milliliters tahini, well stirred (emptied entire container, ~260g, just over 1C)

• 1 cup/200 grams granulated sugar

• 1 large egg

• 1 egg yolk

• 1 teaspoon vanilla extract

• 1 cup plus 2 tablespoons/150 grams all-purpose flour, or matzo cake meal (See tip)

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon kosher salt

• 1 ¾ cups/230 grams chocolate chips or chunks, bittersweet or semisweet

• Flaky salt, like fleur de sel or Maldon

PREPARATION

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.

Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.

When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.

Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.

bon appetit