Directions

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silpat baking mat.

2. In a large bowl, combine egg and brown sugar; whisk for 1 minute until smooth. Add tahini and peppermint extract; whisk to combine.

3. Add almond flour, baking soda, and salt; use a wooden spoon or rubber spatula to mix until combined. Fold in chocolate chips.

4. Use a medium cookie scoop to create 1 heaping Tablespoon amounts of cookie dough on prepared baking sheet, spacing 2 inches apart. Bake for 9 minutes, or until just set around the edges. Let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

5. To make topping, melt chocolate chips in the microwave or using a double boiler. Once smooth, mix in tahini. Dip half of cookie in chocolate mixture and transfer to a parchment-lined baking sheet. Sprinkle crushed candy cane pieces over melted chocolate. Let set at room temperature for 1 hour, or chill for 20 minutes.