- 2 cups rolled oats, (not quick-cooking)
- 1/2 cup whole-wheat pastry flour, (see Ingredient Note)
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup tahini, (see Ingredient Note)
- 4 tablespoon cold unsalted butter, cut into pieces
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 large egg white
- 1 tablespoon vanilla extract
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup chopped walnuts
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.
- Serving: Per cookie
- Calories: 102
- Carbohydrates: 14g
- Fat: 5g
- Protein: 2g
- Dietary Fiber: 1g
- Saturated Fat: 2g
- Monounsaturated Fat: 1g
- Cholesterol: 7mg
- Potassium: 53mg
- Sodium: 45mg
- Exchanges: 1 other carbohydrate, 1 fat
- Carbohydrate Servings: 1