Chocolate Peppermint Tahini Cookie
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup chocolate tahini any nut butter will work
- 1 cup spelt flour can sub any flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 2 eggs
- 1/4 tsp peppermint extract
- 1/4 cup chocolate chips
- 1 candy cane crushed or 5 peppermints crushed
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cocoa powder and salt, set aside.
- In a separate large bowl, throughly combine the tahini (or substitute) and sugar with a whisk, this may take a minute or so.
- Add the eggs and peppermint extract to the large bowl and stir to combine.
- Gently and SLOWLY add in the flour mixture while continuously stirring until fully combined. This takes a bit of time as you have to add a little at a time to avoid clumps.
- Stir in the chocolate chips then chill in the freezer for a few minutes. This helps with the stickiness of the batter.
- Using about a tablespoon of batter per cookie, roll into balls and place about 7 cookies per sheet to ensure they have enough room to expand. Press down on the tops and add a few more chocolate chips on top.
- Bake for 10-12 minutes (depending on your oven) until the edges start to crack a little. Immediately sprinkle the candy cane on top and allow to cool for a few minutes before transferring to a cooling rack.
- Cookies stay fresh for a few days in an air tight container and a few weeks in the freezer.
Recipe inspiration: The Minimalist Baker’s Chewy Double Chocolate Peppermint Cookies
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