Hazelnut Cookies

Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat liner.

Whisk together the hazelnut meal, powdered coffee, baking soda, and salt in a small bowl. Set aside.

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).

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.

Bake 15 minutes; cool 10 minutes on the tray, then remove to a wire rack to finish cooling.