This is an adaptation of Kaylie’s brilliant paleo cookie recipe! I love playing around with that one so much - using various nut/seed butters and adding in different things like dried fruit, chopped nuts, chocolate chunks, etc etc. But I particularly love this combination of savory-ish tahini and crunchy cacao nibs!
1 cup tahini (sesame seed butter)
3/4 cup coconut sugar
1/4 cup cacao powder
2 pastured eggs
1/2 tsp baking powder
handful of cacao nibs
pinch of sea salt
Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper. Stir together all ingredients in a bowl. Scoop out dough onto the parchment - the dough may be a little runnier than your average cookie dough. I use 2 tbs per cookie for a medium sized cookie - so use less or more depending on your desired size! Bake for 10-12 minutes - keeping a close eye so they don’t burn. Allow to cool completely because they will be very gooey when warm. Enjoy!
P.S. these cookies freeze particularly well and can be eaten straight from the freezer.