Chocolate Peppermint Tahini Cookies
1 large egg
½ cup brown sugar
½ cup Soom Chocolate Tahini
½ tsp. peppermint extract
1 cup almond flour
1 tsp. baking soda
¼ tsp. kosher salt
¾ cup chocolate chips
1/3 cup chocolate chips (optional topping)
3 classic candy canes, finely crushed (optional topping)
1 Tbsp. Soom Chocolate Tahini (optional topping)
Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silpat baking mat.
In a large bowl, combine egg and brown sugar; whisk for 1 minute until smooth. Add tahini and peppermint extract; whisk to combine.
Add almond flour, baking soda, and salt; use a wooden spoon or rubber spatula to mix until combined. Fold in chocolate chips.
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.
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.
Dietary Preferences: Family-Friendly, Vegetarian,
Photography Credits: Jamie Vespa of Dishing Out Health