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Course: Cookies


Tahini Oatmeal Chip Cookies shared by

Source: www.eatingwell.com

Serves

Ingredients

  • 2 cups rolled oats (not quick-cooking)
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup coconut or gluten free flour
  • 1/4 tsp zanthum gum
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Sea Salt
  • 2 Flax or Chia Eggs 2 Tbsp Flax/chia seeds in 6 tbsp hot water
  • 1/2 cup tahini
  • 4 tablespoons earth balance butter stick cut into pieces
  • 1/2 cup Agave or Maple Syrup
  • 1/2 cup Sucunat
  • 1 tablespoon vanilla extract
  • 1 cup dark chocolate chips
  • 1/2 cup chopped walnuts
  • 1/2 cup sunflower seeds

Directions

Directions

Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined"the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.
With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.

 

 

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