These unusual, sophisticated cookies are a welcome change from super sweet holiday confections (delicious as those are). The texture is light and crisp, with an added deep chocolate-y crunch from the Roasted Cacao Nibs. Excellent with tea or coffee. Or eggnog.
Adapted from Wholefoodsmarket.com
Makes around 20 cookies
1 cup tahini, stirred well
1 cup sugar
1 large egg
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Taza Roasted Cacao Nibs
Preheat oven to 350°F. Beat tahini, sugar, egg, baking soda and salt together to combine well. Stir in Taza Roasted Cacao Nibs. With damp hands, roll tablespoons of dough into balls. Place balls 2 inches apart on ungreased baking sheets. Flatten slightly by pressing gently on top with the tines of a fork. Bake cookies until golden on bottom but still soft in the center, about 12 minutes. Cool on baking sheets 5 minutes. Transfer to racks to cool completely.