Hazelnut Cookies

• 1 cup Hazelnut Meal/flour
• 1 teaspoon Powdered Instant Coffee (optional)
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/2 cups Tahini
• 1/2 cups Smooth Peanut Butter
• 1 cup Brown Sugar (lightly Packed)
• 1 teaspoon Pure Vanilla Extract
• 1/2 cups Chocolate Chips

1. Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat liner.
2. Whisk together the hazelnut meal, powdered coffee, baking soda, and salt in a small bowl. Set aside.
3. Mix together the tahini, peanut butter, brown sugar, and vanilla in a large bowl. Stir the dry ingredients into the wet, and then mix in the chocolate chips (the dough will be crumbly).
4. To form the cookies, use a 1 1/2 tablespoon scoop to measure out the dough; squeeze it a few times in your hand so it comes together, roll it into a ball, and then slightly flatten it. Arrange the cookies on the prepared baking sheet, about 1 to 2 inches apart.
5. Bake 15 minutes; cool 10 minutes on the tray, then remove to a wire rack to finish cooling.

hazelnut mealflour, coffee, baking soda, ubc, tahini, smooth peanut butter, brown sugar, vanilla, chocolate chips

Taken from tastykitchen.com/recipes/desserts/hazelnut-cookies/ (may not work)