Tahini Oatmeal Chip Cookies shared by HolFit
Serves Change 1 servings originally
- 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
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 dont 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.