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Chocolate Peppermint Tahini Cookie

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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.